Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
41
High
Nutrition per serving
Calories296 kcal (15%)
Total Fat18.2 g (26%)
Carbs17.4 g (7%)
Sugars4.2 g (5%)
Protein14.7 g (29%)
Sodium665.2 mg (33%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsolive oil
1 tablespoonunsalted dairy butter
2onions
large, sliced
3cloves garlic
sliced
1 teaspoonground turmeric
1 teaspoonground cumin
400gcan butter beans
drained and rinsed
28gchicken stock pot
2 tablespoonsgreek yoghurt
plus extra to serve
300gchicken
roasted, shredded
Coriander leaves
optional, to serve
4flatbreads
to serve, optional
Basmati rice
to serve, optional
salt
300mlwater
for boiling
Instructions
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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