Spicy Chicken Wors & Butter Bean Recipe – Curry Powder & Thyme

Last Updated on 2 months by Neha Deshmukh

Spicy Chicken Wors & Butter Bean Recipe – Curry Powder & Thyme

Hey everyone! If you’re anything like me, you’re always on the lookout for a hearty, flavourful dish that’s a little bit different. This Spicy Chicken Wors & Butter Bean recipe is exactly that! It’s a comforting blend of South African-inspired wors, creamy butter beans, and a beautiful Indian-spiced gravy. I first stumbled upon a version of this when a friend visiting from Durban shared a similar dish, and I’ve been tweaking it ever since to make it just right. It’s become a real family favourite, especially on cooler evenings.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s packed with flavour, surprisingly easy to make, and incredibly satisfying. The combination of the spicy curry powder, smoky paprika, and fragrant thyme is just chef’s kiss. Plus, it’s a fantastic way to use up pantry staples and create something truly special. It’s a little bit of fusion cuisine that just works!

Ingredients

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

• 600 grams chicken wors
• ½ cup water
• 3 tablespoons vegetable oil
• 3 small potatoes (cubed)
• 410 grams butter beans (canned, drained)
• 1 medium onion (diced)
• 1 teaspoon ginger garlic paste
• 2 sprigs fresh thyme
• 2 green chillies (finely chopped)
• 400 grams diced tomatoes
• ½ teaspoon turmeric powder
• 1 teaspoon ground cumin
• 2 teaspoons origanum
• 2 teaspoons hot curry powder
• 1 teaspoon smoked paprika
• 2 teaspoons Worcestershire sauce
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 1 cup water
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients! This recipe really shines because of the spice blend. The curry powder is the star, but the smoked paprika adds a lovely depth, and the thyme brings a freshness that cuts through the richness.

Now, about the wors. Chicken wors is readily available in many places, but if you can find boerewors (a traditional South African sausage), that would be amazing! It has a coarser texture and a more pronounced flavour. If you’re using a different type of sausage, adjust the cooking time accordingly.

Worcestershire sauce might seem a little unusual in an Indian-inspired dish, but trust me on this one. It adds a wonderful umami flavour that really elevates the gravy. If you’re avoiding it, I’ll cover substitutions in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’ll get the wors started. Fry the chicken wors in ½ cup of water until the liquid evaporates. This helps to cook it through and release some of its flavour. Then, add 3 tablespoons of vegetable oil and brown the sausages all over. Once browned, remove them from the pan and slice them into bite-sized pieces.
2. In the same pan, sauté the diced onion until it’s nice and translucent. This usually takes about 5-7 minutes. Add the ginger-garlic paste and cook for another 30 seconds, until fragrant.
3. Now for the spices! Mix in the fresh thyme sprigs, turmeric, cumin, origanum, hot curry powder, and smoked paprika. Cook for about 30 seconds, stirring constantly, to release all those beautiful aromas.
4. Add the chopped green chillies, diced tomatoes, and tomato paste. Simmer for about 5 minutes, stirring occasionally, until the oil starts to surface. This means the flavours are really melding together.
5. Stir in the cubed potatoes and cook for 2 minutes. Then, pour in the chicken stock and 1 cup of water. Bring to a simmer, cover, and cook for 30-60 minutes, or until the potatoes are tender.
6. Add the drained butter beans and cook for another 5 minutes. Finally, return the sliced sausages to the pan and heat through.
7. Season with salt and pepper to taste. Garnish with fresh parsley and serve hot!

Expert Tips

• Don’t overcrowd the pan when browning the wors. Work in batches if necessary to ensure even cooking.
• If the gravy gets too thick, add a splash more water or chicken stock.
• For a richer flavour, use homemade chicken stock.
• Taste as you go and adjust the seasoning to your liking.

Variations

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

• Vegan Adaptation: Swap the chicken wors for plant-based sausages and use vegetable stock instead of chicken stock.
• Gluten-Free Adaptation: Make sure your Worcestershire sauce is gluten-free (some brands contain barley malt).
• Spice Level Adjustment: Reduce the amount of curry powder and green chillies if you prefer a milder flavour. My friend, Sarah, makes it with just a pinch of chilli powder for her kids!
• Festival Adaptation: This is perfect for a hearty winter meal or a celebratory feast. Serve it with a side of warm, crusty bread for soaking up all that delicious gravy.

Serving Suggestions

This Spicy Chicken Wors & Butter Bean dish is fantastic on its own, but it’s even better with some sides! Here are a few of my favourites:

• Mashed potatoes – a classic pairing!
• Steamed rice – perfect for soaking up the gravy.
• Crusty bread – for dipping and enjoying every last drop.
• A simple green salad – to add a bit of freshness.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This dish actually tastes even better the next day as the flavours have had time to develop!

FAQs

Let’s answer some common questions:

• What type of chicken wors is best for this recipe? Any good quality chicken wors will work, but boerewors is the traditional choice if you can find it.
• Can I use dried butter beans instead of canned? Yes, absolutely! You’ll need to soak them overnight and then cook them until tender before adding them to the recipe.
• Can this dish be made ahead of time? Yes, you can make it a day or two in advance. The flavours will meld even more beautifully.
• What is Worcestershire sauce and can it be substituted? Worcestershire sauce is a fermented liquid condiment that adds a savoury, umami flavour. If you don’t have it, you can substitute with a splash of soy sauce and a squeeze of lemon juice.
• How can I adjust the thickness of the gravy? If it’s too thick, add more water or stock. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!