A HERITAGE WE CAN BE PROUD OF...
Bean curry has origins in Indian cuisine, using legumes like chickpeas and lentils with traditional spices. It spread to the Caribbean and African regions through Indian labourers during colonial times, where it adapted to local ingredients and flavours. The dish is known for its versatility and nutritional value.
INGREDIENTS
200 g uncooked Boneless Skinless Chicken Breast, diced small
1.5 tsp Sweet Paprika
1 small Onion, diced small
1 small Carrot, diced small
1 stalk of Celery, diced small
1 red Pepper, diced small
2 Cloves of Garlic, minced
½ Tbsp Ginger, minced
½ cup Sweetcorn, canned
1 cup Rice, rinsed and uncooked
2 cups Hot Water
1 tsp Oil
3 Spring Onions, sliced (optional)
1 Egg, cooked and scrambled (optional)
1Â IMANA Green Pepper & Onion Flavoured Stock Cube
METHOD
Dissolve the IMANA Green Pepper & Onion Flavoured Stock Cube with the hot water. Set aside.
Heat a medium high heat pan with oil.
Add in the chicken, paprika and a pinch of salt and black pepper, fry until browned, remove and set aside.
Add a bit more oil.
Add the onion, celery, carrot and peppers and fry to soften.
Add the garlic and ginger and fry for a further minute.
Add in the rice and mix to coat. Add in the chicken and sweetcorn.
Pour in the IMANA Green Pepper & Onion Flavoured Stock Cube.
Bring to a boil, reduce heat, cover and simmer for 10 minutes or until the liquid is absorbed. Turn off heat, but leave the lid on for an additional 10 minutes.
Then remove the lid and stir in the chopped spring onions and egg (optional).
Serve and enjoy!
