Indian Bean Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 vegetable onion (s)
- 3 clove (s) garlic
- 1 chicken breast fillet (s)
- 200 g beans, reen (princess beans), frozen
- 2 slices ham, smoked
- 1 carrot (s)
- 0.5 stick ½ leek
- 1 can kidney beans
- 2 teaspoons tomato paste
- 2 teaspoon curry paste, red
- 1 teaspoon, heaped curry powder, (Garam masala)
- 1 teaspoon, heaped ginger, grated
- 2 tablespoons oil
- 100 ml coffee cream, 10%
- 250 ml milk
- 1 teaspoon sugar, brown
- salt and pepper
- some parsley, chopped
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast and ham into thin strips, cut the onion into small pieces, and thinly slice the carrot and garlic. Divide the leek in half, wash and cut into strips. Drain the kidney beans and thaw the green beans.
- Let the oil get hot in a large pan. First fry the green beans briefly, then add the onions and ham and continue frying briefly. Add the chicken breast and fry for 1-2 minutes, add garam masala, leek and carrots and fry for 1 minute. Add the garlic and ginger and stir well, then add the kidney beans. Add the curry paste and tomato paste and stir everything briefly.
- Deglaze with coffee cream and milk and cook for 2-3 minutes. Add the chopped parsley and season with sugar and pepper. Because of the ham, the dish may not need any additional salt, so try first to see whether salt is needed.
- Basmati rice goes well with this.
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