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Ingredients
- 1 teaspoon mustard oil
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 1 tablespoon tomato purée
- 2 tomatoes, peeled and chopped
- 1 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon chilli powder
- 1⁄2 teaspoon garam masala
- 1 teaspoon red wine vinegar
- 1 small red pepper, seededand chopped
- 100g/4oz frozen broad beans
- 500g/1lb 2oz cooked chicken,
- cut into bite-size pieces salt
Instructions
- Heat the mustard oil in a large frying pan set over a high heat for about
1 minute until it begins to smoke. Add the vegetable oil, reduce the heat
and add the onion and garlic. Fry until they are golden. - Add the tomato purée, chopped tomatoes, turmeric, cumin, coriander,
chilli powder, garam masala and vinegar to the frying pan. Stir the
mixture until fragrant. - Add the red pepper and beans, and stir for 2 minutes until the pepper is
softened. Stir in the chicken and season with salt. - Simmer gently for 6–8 minutes until the chicken is heated through and
the beans are tender. Serve hot.
