Monday, 16 January 2017

Chicken and Butter Bean Curry

45g holsum
1 large onion (+-300g)
15g garlic (1 tbs)
3-4 tbs chopped ginger (40g)
400g chicken fillet
1 tin butter beans in brine (no sugar - 9.1g net carbs)
3 tbs curry powder
1 tin chopped tomato
Salt and pepper to taste

In a pot, melt holsum, then brown onions, adding curry, garlic and ginger. Chop chicken and brown, add tinned chopped tomato and rinsed beans. Add water to cover and simmer for an hour or so.

Serve with caulirice or banting roti/naan.

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