Bean and Chicken Pan

by Editorial Staff

Summary

Prep Time 40 mins
Cook Time 25 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 400 g beans, reen
  • 500 g chicken breast
  • 1 onion (s)
  • 2 cloves garlic)
  • 1 piece (s) ginger, fresh (size to taste)
  • 200 ml coconut milk
  • 4 tablespoon natural yogurt
  • salt and pepper
  • Cayenne pepper
  • cumin
Bean and Chicken Pan
Bean and Chicken Pan

Instructions

  1. Clean the beans, cut them into small pieces, wash them and pre-cook them a little.
  2. Cut the meat into bite-sized pieces, wash, pat dry and fry in hot oil until golden yellow, remove and set aside.
  3. Now fry the pre-cooked, drained beans in the roasting fat. Chop the peeled onion, garlic and ginger and add to the beans, sauté them. Mix the coconut milk with the yoghurt and add to the bean pan, season and let simmer covered for about 10 minutes. Now fold in the meat and let it cook a little more, but not too long, the beans must not get mushy.
  4. We also had boiled potatoes.

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