Chicken & Butter Bean Stew

Caramelised onions are the star of this dish, so it’s worth taking time over them. Keep a close eye as they take on more colour, stirring regularly to stop any catching on the bottom of the pan.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the rice according to the packaging, if using.

Step 2

Heat the oil and butter in a large frying pan over a medium-high heat.

Step 3

Add the onions with a pinch of salt and fry for 5 minutes.

Step 4

Add the garlic and fry, stirring regularly, until everything is deep golden (25-30 minutes).

Step 5

Bring the water to the boil.

Step 6

Scoop out 1⁄3 of the onion mixture and set aside.

Step 7

Stir the turmeric and cumin into the pan and fry for a minute, then stir in the butter beans.

Step 8

Add the stock pot and just-boiled water, stirring to help it dissolve. Simmer for 5 minutes.

Step 9

Stir in the yogurt and cooked chicken and heat through for 2 minutes or until piping hot throughout. Taste and season if needed.

Step 10

Serve with the reserved caramelised onions and garlic, plus extra yogurt, coriander leaves and some rice or flatbreads, if liked.

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