The Post

Butter Chicken Curry With White Beans

Chef Nono Mtshali

1 tbs cooking oil

20g butter

1 onion, diced

2 garlic cloves, crushed

1 tbs turmeric powder

1 tsp paprika

8 chicken fillets, chopped

2 cups cooked Crossbow Small White Beans

¼ cup tomato purée

½ cup fruit chutney salt and pepper, to taste

2 cups fresh cream

Heat the oil and butter in a pan over medium-high heat. Add the onion, garlic, turmeric and paprika.

Cook, stirring occasionally, for 3 to 4 minutes or until softened.

Add the chicken to the pan.

Cook for 5 minutes. Add the cooked beans and mix through.

Add the tomato purée and fruit chutney. Season with salt and pepper. Cover. Reduce the heat to low.

Simmer, stirring occasionally for 10 minutes or until the chicken is tender and the mixture has thickened slightly.

Stir in the cream. Simmer for a further 5 minutes or until heated through. Serve with bread as a bunny chow, with rice or as desired.

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Recipes

en-za

2022-05-18T07:00:00.0000000Z

2022-05-18T07:00:00.0000000Z

https://thepostza.pressreader.com/article/281706913285579

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