Warm up your evening with this hearty Chicken and Kidney Bean Curry that's packed with flavor and comfort.

1

Start by chopping the onion, tomato, garlic, and ginger finely.

2

In a large pan, heat the olive oil over medium heat for about 2 minutes.

3

Add the chopped onion and sauté it for approximately 5 minutes until it turns golden brown.

4

Stir in the garlic and ginger, sautéing for another 2 minutes until fragrant.

5

Add the chopped tomato to the pan and cook for about 3-4 minutes until softened.

6

Sprinkle in the curry powder, salt, and pepper, mixing well for 1 minute.

7

Now, add the chicken pieces, stirring to coat in the spice mixture. Cook for about 5-6 minutes until the chicken is browned on all sides.

8

Pour in the coconut milk and bring the mixture to a gentle simmer, cooking for 10-12 minutes until the chicken is cooked through.

9

Add the kidney beans and let everything simmer together for an additional 5 minutes until heated through.

10

To finish, garnish with chopped cilantro just before serving.

4

• Add vegetables like bell peppers or spinach for more nutrition.
• Experiment with different beans such as black beans or chickpeas.
• Serve with quinua or cauliflower rice for a low-carb alternative.

• Let the curry simmer longer to deepen the flavors.
• Use fresh spices for a more vibrant taste.
• Adjust the amount of curry powder to suit your spice preference.

• fats: 15g
• protein: 30g
• calories: 350
• carbohydrates: 45g

This dish is high in protein from the chicken and fiber from the kidney beans, essential for muscle repair and digestive health.

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