Spicy Chicken & Kidney Bean Stew with Thai Jasmine Rice 

Curated by:

So many times, I watched on YouTube or heard from my friends about the Chicken and Kidney Beans Stew. So I also tried this recipe and wanted to give it a twist in taste. When it was served with Thai White Jasmine Rice, its aroma, taste and flavors were really tempting and everyone liked it. For taste, I never compromise with the quality, so my only choice is to go for Pride of India brand food items because they have authentic and organic flavors. I used Pride of India’s Kidney Beans and Thai White Jasmine Rice, and for spice, my twist was the Pride of India Organic Chickpea Curry Masala.

WHAT YOU NEED

• 1¼ kg chicken thighs and drumstick
• 1 tbsp olive oil
• 2 onions, sliced
• 1 garlic clove, crushed
• 2 red chilies, deseeded and chopped
• 2 tbsp of Pride of India Organic Chickpea Curry Masala
• 200 gm can chopped tomatoes
• 420 gm can Pride of India Whole Dark Kidney Beans, rinsed and drained
• 400 ml hot chicken stock
• Small bunch coriander, chopped
• 500 gm Pride of India Thai White Jasmine Rice

HOW TO MAKE

• Cut chicken into small pieces. Heat the oil in a large casserole dish and brown the chicken all over, and remove with a slotted spoon.
• Tip in the onions, garlic and chilies along with the Chickpea Curry Masala, and then fry for 5 min until it starts to get soft and golden.
• Add the tomatoes, Kidney Beans, and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 min, until the chicken is cooked thorough and tender.
• Boil Thai White Jasmine Rice for 20 min with water on slow heat.
• Stir through the coriander and serve with Thai White Jasmine Rice.