Bombay Beans and Chicken

Embark on a culinary journey with this hearty and vibrant Bombay Beans and Chicken recipe, a flavorful fusion of tender chicken thighs and protein-packed red kidney beans simmered in a rich, spiced coconut milk sauce. Infused with the aromatic warmth of cumin, garam masala, and turmeric, this dish is further elevated by fresh ginger, garlic, and a touch of red chili for a subtle kick. Perfect for a midweek dinner or a weekend treat, it comes together in just 45 minutes, making it an ideal choice for busy cooks seeking a wholesome meal. Serve it with fluffy steamed rice or warm naan bread to soak up every bit of the creamy, spiced goodness. This recipe is a one-pot wonder that's as comforting as it is packed with bold flavors, with fresh cilantro adding a bright, herbaceous finish.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams chicken thighs (boneless, skinless)
• 400 grams red kidney beans (cooked or canned)
• 1 medium, finely chopped onion
• 2 medium, finely chopped tomato
• 3 cloves, minced garlic cloves
• 1 inch, grated ginger
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 200 milliliters coconut milk
• 2 tablespoons, chopped fresh cilantro (coriander leaves)
• 1 teaspoon or to taste salt
• 100 milliliters water

Directions

Step 1

1. Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds, until aromatic.

Step 2

2. Add the chopped onions and sauté for 5-7 minutes, until golden brown.

Step 3

3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

Step 4

4. Add the chopped tomatoes, turmeric powder, ground coriander, red chili powder, and salt. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and the mixture forms a thick paste.

Step 5

5. Add the chicken thighs to the pan and cook for 7-8 minutes, stirring occasionally, until the chicken is lightly browned and coated in the spice mixture.

Step 6

6. Stir in the cooked red kidney beans, coconut milk, and water. Bring to a simmer and reduce the heat to low. Cover and cook for 15 minutes, until the chicken is tender and the flavors are well combined.

Step 7

7. Remove the lid, stir in the garam masala, and cook for another 2 minutes.

Step 8

8. Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Nutrition Facts

Serving size	1664.5 grams (1664.5g)

Amount per serving	% Daily Value*
Calories	2072

Total Fat 86.10g	110%
Saturated Fat 19.60g	98%
Polyunsaturated Fat 17.00g
Cholesterol 545mg	182%
Sodium 6132mg	267%
Total Carbohydrate 157.10g	57%
Dietary Fiber 33.20g	119%
Total Sugars 42.90g
Protein 171.60g	343%

Vitamin D 0IU	0%
Calcium 328mg	25%
Iron 23mg	126%
Potassium 3912mg	83%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 32.8%

Carbs: 30.1%