Selvi’s Chicken Curry with Broad Beans

One of the nicest chicken dishes I’ve had in a while. The addition of  beans – avarakkai in Tamil, aka Indian broad beans – elevates the dish to a satisfying level.

Its delicious, filling and different; all it needs is a dish of piping hot rice or a couple of hot chapattis off the tawa.

  • 1/2  kg chicken, in pieces
  • 200g seeds of the broad beans (or from a tin of butter beans)
  • 3 tomatoes, sliced
  • 1 big onion, diced
  • ginger-garlic paste
  • a 1″ piece of cinnamon
  • 2 potatoes, cubed
  • turmerdic powder
  • chili powder
  • a pinch of garam masala powder
  • salt
  • a squeeze of lemon juice or a spoon of yoghurt (optional)

screen-shot-2016-09-16-at-5-20-11-pm

  1. In hot oil, fry the onion till golden. Add the ginger-garlic paste and fry till the aroma fills the room.
  2. Add tomatoes, fry to a paste.
  3. Add chicken, potatoes, beans, cook a bit and then add the turmeric, chili and garam masala powders and the salt. Add a bit of water, cover and cook till chicken and potatoes are done.
  4. Add the lemon juice or yoghurt – as per taste.

Pix borrowed off the web.

 

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