A bowl of happiness: bean curry, chicken and sweet potato - voila! Food

2023-01-09T06:31:14.917Z

Do you like rice with beans? You will go crazy for this recipe. A dish that takes the favorite dish and pairs it with the flavors of curry and coconut cream. Delicious, nutritious and satisfying. For the full recipe>>

A delicious and satisfying stew of scallions and chicken in curry (Photo: Alon Mesika, styling: Yael Magen)

Rice with beans is one of the classic dishes that we always love to come back to.

This time, Olga Tuchsher from the secret ingredient recipe blog took the favorite dish of beans, in red sauce, for a tour in the East and paired it with a creamy and thick curry sauce with coconut cream and also added cubes of chicken breast and sweet potato.

A complete, rich, hot and nutritious meal in one bowl.

Which of course is the most fun to eat over white rice.

Want more warming recipes?

Enter our best soup recipes.

Rice with beans in the curry version (photo: Alon Masika, styling: Yael Magen)

Bean curry with chicken (photo: Alon Masika, styling: Yael Magen)

Ingredients

- ½ cup white beans, soaked overnight in cold water
- ¼ cup olive oil
- 500 grams chicken breast cut into medium cubes or strips
- 1 onion cut into small cubes
- 3 crushed garlic cloves
- 1 large sweet potato, peeled and cut into 1.5 cm cubes
- 1 tablespoon yellow curry spice
- 1 teaspoon turmeric
- 1 as Pitchamon
- 3 tomato squash
- 1 can of canned chopped tomatoes (400 grams)
- 1 cup coconut milk (or coconut cream)
- salt to taste
- Ground black pepper to taste
To submit:
- Chopped coriander
- Cooked rice
For the conversion table click here >

Preparation

How do you make bean, chicken and sweet potato curry?

1 Drain the beans from the soaking water, transfer to a pot, cover with plenty of water and cook for about 35 minutes until partially softened.
Filter and keep aside.
2 Heat the oil in a wide pot and fry the chicken and onion while stirring, until the chicken changes color and the onion becomes transparent.
3 Add the garlic and sweet potato and continue to fry while stirring for another 3-4 minutes.
4 Add all the spices and the paste to the pot, mix well and fry together for about 2 minutes.
5 Pour the crushed tomatoes and milk or coconut cream, mix again and bring to a boil.
6 Add the beans, mix, lower the flame and continue to cook the curry for about 20 minutes, or until the beans are completely soft, but not falling apart (if necessary, dilute the stew with a little boiling water).
7 Sprinkle coriander and serve alongside rice.