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Rustic Chicken Butterbean Curry


± 100ml oil

2 onions, chopped

5 pieces stick cinnamon

8 cardamom pods

8 whole cloves

2 Tbsp ground coriander

1 Tbsp ground cumin

1 level Tbsp turmeric

1 Tbsp crushed chillies / chilli powder (to taste)

1 Tbsp garlic and ginger paste

50g tomato paste

500g chicken fillets, cubed

Salt (± 1½ tsp) (to taste)

½ cup water

3 tins butter beans

Fresh coriander



  • Braise onions, stick cinnamon, cardamom and cloves in the oil until golden brown.
  • Add the rest of the spices and garlic and ginger paste. Fry for 1-2 minutes.
  • Stir in tomato paste and add chicken fillets and salt.
  • Add water, stir and cook on medium heat for ± 10 minutes.
  • Add butter beans and cook for ± 10 minutes.
  • Garnish with fresh coriander.


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