Braised Chicken and Double Beans.
Image: Supplied
Serves 4
700g double beans, shelled
500ml cold water, plus extra to cover
65ml sunflower oil
1 bay leaf
1 small cinnamon stick
5ml cumin seeds
1 large onion, finely chopped
10ml coarse salt
20ml garlic and ginger paste
60ml red chilli powder
300g fresh tomatoes, peeled and grated
5ml ground cumin
10ml ground coriander
5ml garam masala
2 cardamom pods, finely ground
2ml turmeric
1.4 kg whole chicken, cut into portions and skinned
375ml boiling water
4 green chillies (optional)
fresh coriander, to garnish
Place the beans in a large, thick-bottomed pot, cover with some cold water and bring to the boil over medium heat. Skim off the foam, and simmer for 15 minutes until the beans have softened but are not overcooked and mushy.
Drain in a colander. Place the beans back into the pot, then pour over the 500ml cold water to stop the cooking process.
Heat the sunflower oil in a large pot over medium heat, and fry the bay leaf and cinnamon stick for 1 minute. Add the cumin seeds and when they sizzle, stir in the onion and salt. Sauté until golden-brown. Add the garlic and ginger paste, and stir until the moisture evaporates.
Add the red chilli powder and fry for a few seconds, then add the grated tomatoes. Stir in the ground cumin, ground coriander, garam masala, cardamom pods and turmeric. Simmer for 5 minutes until the oil separates, then add the chicken pieces and mix well to coat in the paste.
Stir-fry the chicken until the moisture has cooked off. Pour in the boiling water, then simmer for 20 to 25 minutes until the meat is tender. Add more water, if necessary.
Next, add the cooked beans and simmer over low heat for 10 to 15 minutes. Test the beans to ensure they are soft and well-seasoned.
Before serving, add some green chillies, if you like, and garnish with fresh coriander.