| chicken boneless |
250g, cubes |
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| white kidney beans |
1 can |
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| chicken broth |
1 ltr |
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| onion |
1 small, chopped |
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| garlic paste |
1tsp |
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| cumin powder |
2tsp |
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| green chillies |
2tbsp, chopped |
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| green capsicum |
1, cubes |
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| cream |
1/2 cup |
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| sour cream |
1tbsp(optional) |
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| salt & pepper |
to taste |
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| dried oregano |
1tsp |
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| oil |
1tbsp |
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| Method: |
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| Heat oil,
fry onion and garlic on high heat. |
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| Add chicken
cubes and fry for 6 to 8 minutes until almost cooked. |
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| Season with
cumin powder, oregano, salt and pepper. |
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| Add in
green chillies, capsicum, chicken broth and beans; mix well and bring to
boil. |
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| Turn the
heat to low, cover and let it cook for half an hour. |
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| After half
an hour, increase heat to high, bring to boil and add cream. |
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| Again turn
the heat to very low and let it simmer for 20 minutes. |
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| Serve immediately with sour cream on top. |
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| Serves 4. |
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