Balti Chicken & Black Beans

Balti Chicken & Black Beans

If the latest coronavirus guidelines have scuppered your eating out plans, and you don't fancy spending the money on a takeaway, why not give this easy curry dish a go? On the table in 20 minutes, it couldn't be easier.
Photography: KRIS KIRKHAM
Serves 2
Total Time
20 Minutes
1 tbsp of rapeseed (canola) oil
1⁄3 onion, finely chopped
1.5 tsp of garlic and ginger paste
1⁄2 tsp of ground cumin
1⁄2 tsp of Kashmiri chilli powder
2 tsp of mixed powder or curry powder
3 tbsp of tomato purée
250ml of low-calorie base curry sauce
100g raw chicken
400g tinned black beans, drained (about 250g drained weight)
Salt, to taste
1 tbsp chopped coriander, to garnish
Hot sauce or raita of your choice, to serve
Step 1

Heat the oil in a frying pan over a medium–high heat. When bubbling hot, stir in the onion and fry for about 3 minutes until soft. Add the garlic and ginger paste and the ground spices, followed by the tomato purée. Bring to a simmer and pour in half the base sauce. Bring to a simmer, only stirring if the sauce is sticking to the pan. If any of the sauce caramelizes to the side, stir it in.

Step 2

Add the chicken. If you are using tandoori chicken and have juices from the meat, stir them in for extra flavour. Stir in the remaining base sauce and the black beans and bring to a rolling simmer. When the meat is heated through (or if using raw chicken, cooked through – about 5 minutes), season with salt and garnish with the coriander. Serve with hot sauce or a good raita of your choice.

Extracted from Curry Guy Light by Dan Toombs (Quadrille, £15) Photography by Kris Kirkham

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