Chicken Kidney Bean Recipe – Authentic Indian Curry with Red Chilli

Last Updated on 2 months by Neha Deshmukh

Chicken Kidney Bean Recipe – Authentic Indian Curry With Red Chilli

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting curry that doesn’t take forever to make. This Chicken Kidney Bean Curry is exactly that – a flavourful, hearty dish that’s become a real favourite in my kitchen. It’s a wonderful blend of warming spices and tender chicken, and honestly, it’s just so satisfying. I first made this when I was craving something a little different from the usual butter chicken, and it’s been a regular ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s packed with protein from the chicken and kidney beans, making it a really filling meal. And the flavour? Oh, the flavour! The combination of aromatic spices, tangy tomatoes, and the subtle sweetness of kidney beans is just divine. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking.

Ingredients

Here’s what you’ll need to whip up this delicious curry:

• 400gm boneless chicken (cut into strips)
• 1 tbsp oil
• 6 cloves garlic (pounded)
• 2 medium onions (sliced)
• 3 medium tomatoes (chopped)
• 3 tbsp tomato paste
• 1 tsp coriander powder
• 0.25 tsp turmeric powder
• 0.5 tsp black pepper powder
• 1 tsp red chilli flakes
• 400gm red kidney beans (canned)
• 0.5 bunch coriander leaves (chopped)
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really elevate this dish.

• Red Chilli Flakes: Don’t be shy with these! They add a lovely warmth and a little kick. You can adjust the amount to your liking, of course.
• Canned Kidney Beans: These are a lifesaver for a quick weeknight meal. They’re already cooked, so they save you a ton of time. If you prefer to use dried kidney beans, you’ll need to soak and cook them beforehand – about an hour of cooking time.
• Coriander & Turmeric: This dynamic duo is essential for that authentic Indian flavour. The coriander adds a fragrant, citrusy note, while the turmeric brings a beautiful colour and earthy flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a saucepan over medium heat. Add the pounded garlic and sauté until it smells wonderfully fragrant – usually about 30 seconds.
2. Add the sliced onions and cook until they turn translucent and softened, around 5 minutes.
3. Now, add the chicken strips and salt. Cook until the chicken turns white all over, about 3-4 minutes.
4. Time for the flavour bomb! Mix in the chopped tomatoes, tomato paste, coriander powder, turmeric powder, black pepper powder, and red chilli flakes. Give it a good stir and then simmer on low heat until the chicken is nearly cooked through – around 8-10 minutes.
5. Stir in the canned kidney beans and cook for another 5 minutes, allowing the flavours to meld together beautifully.
6. Finally, stir in the chopped coriander leaves and let the curry sit for just a minute. This helps the flavours really come together.
7. Serve hot with rice or chapati. Enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure it browns nicely.
• Taste as you go! Adjust the salt and chilli flakes to your preference.
• For a richer flavour, you can add a tablespoon of cream or yogurt at the end.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level:
  • Mild: Reduce the red chilli flakes to ½ tsp or omit them altogether.
  • Medium: Stick to the 1 tsp of red chilli flakes.
  • Hot: Add an extra ½ tsp of red chilli flakes or a pinch of cayenne pepper.
• Festival Adaptations: This curry is perfect for a comforting winter meal during festivals like Lohri or Makar Sankranti.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the labels on your tomato paste and spices to be sure.
• Vegan Adaptation: Swap the chicken for a plant-based chicken alternative. There are some fantastic options available these days!

Serving Suggestions

This Chicken Kidney Bean Curry is amazing with:

• Steaming hot basmati rice – a classic pairing!
• Warm, fluffy chapati or naan bread for soaking up all that delicious sauce.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a fresh contrast.

Storage Instructions

Leftovers? Yes, please!

• Store the curry in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

1. Can I use fresh kidney beans instead of canned? What is the cooking time difference?

You absolutely can! However, fresh kidney beans need to be soaked overnight and then boiled for about an hour, or until tender. This will add significant cooking time to the recipe – around 1 hour 30 minutes total.

2. What is the best type of rice or bread to serve with this chicken kidney bean curry?

Basmati rice is a classic choice, its fragrant aroma complements the curry beautifully. Chapati or naan are also fantastic for soaking up the sauce.

3. How can I adjust the spice level of this dish?

The red chilli flakes are the main source of heat. Reduce or omit them for a milder curry, or add more for a spicier kick.

4. Can this curry be made ahead of time? How does it affect the flavour?

Yes! In fact, the flavours develop even more beautifully overnight. The curry might thicken slightly, so you can add a splash of water or broth when reheating.

5. What other vegetables can I add to this curry?

Feel free to add some chopped potatoes, peas, or spinach for extra nutrients and flavour.

6. Is it possible to freeze leftover chicken kidney bean curry?

Yes, you can! Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.