A very simple recipe using the leftovers from my curry orders. I always have a tin of black beans in the cupboard along with butter beans, cannelloni beans & red kidney beans as these can be used to bulk out any meal.

This recipe only requires a handful of ingredients and takes about 15 minutes to prepare and cook. If you put your rice on at the same time you start your prep by the time the dish is half done you’ve already removed it from the heat and it can steam itself away whilst you finish this dish.

Ingredients- 1 tbsp of rapeseed oil, 1/2 onion ( I had left overs of a white and red onion so I used those) 1 1/2 tsp of garlic and ginger paste, 1/2 tsp of ground cumin, 1/2 tsp of Kashmiri chilli powder, 2 tsp of mixed curry powder, 3 tbsp of tomato purée mixed with water to make a paste, 1 cup of pre-made base sauce, chicken fillets cut into bite size pieces, 1 tin of black beans which have been drained, salt and coriander to serve.

Method – heat the oil in a large pan. When the oils hot add the onion along with the garlic & ginger paste. Fry for a few minutes so it takes on a nice colour.

Add all of the ground spices followed by the tomato purée, bring this to a simmer then add half of your base sauce.

Give it a good stir to break down the tomato purée. Bring to a simmer and allow it to bubble away for a few minutes. Remember to scrape in the caramelised edges.

Add the chicken and remaining base sauce. Bring to a simmer and cook the chicken for 4/5 minutes. The add the black beans. Cook for another 4/5 minutes the season with salt and garnish with coriander.

Thank you for reading my ramblings.

The recipe was taken from Dan Toombs and adapted for my own use.