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Chicken and White Beans in Coconut Milk Recipe

  • 4servings
  • 30minutes
  • 472calories

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Source: cookeatshare.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons canola oil

  2. 1/2 teaspoon ground cardamom

  3. 1/8 teaspoon ground cloves

  4. 3 garlic cloves, minced

  5. 1 medium finely chopped onion

  6. 1/2 teaspoon chili powder

  7. 1/4 teaspoon ground turmeric

  8. 1/2 teaspoon ground coriander

  9. 1 (15 1/2-ounce) can cannellini beans or other white beans, undrained

  10. 1/2 pound boneless chicken breast, cut into bite-sized pieces

  11. 1 Red Peppers one cut into bite size

  12. 1 can light coconut milk

  13. 1/2 cup water

  14. 2 curry leaves

  15. 2 tbl spoon tomato puree

  16. 1/4 cup chopped fresh cilantro

  17. Salt as per taste

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. Heat oil in a pan over heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds, stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30 seconds. Add beans and chicken and red pepper; stir to coat. Add milk, 1/2 cup water to pan. Cover, reduce heat, and simmer 30 minutes or until chicken is tender.Add tomato puree and cook for another 5 minutes. Garnish with Cilantro and Serve hot with rice, roti or dinner rolls. Tonight I'm serving it with white rice.

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