INGREDIENTS:
-one packet of IMBO kidney beans
-half a bunch of fresh spinach( chopped)
-6 chicken pieces
-canola oil
-1 big onion
-1 spoon of Cape Malay spice
-1 spoon of Cape Malay curry powder
-1 packet of tomato paste
-3 cups of chicken stock
-1 teaspoon of ground coriander
-1 can of chopped and diced tomatoes
- half teaspoon of ground cumin
-cape Malay curry sauce
-2 Bay leaves
-4 fresh curry leaves
-half cup of water
-salt and pepper to taste(optional)
METHOD:
Cook kidney beans according to the package instructions (I cooked mine in an instant pot for 40min) and set aside.
Marinate chicken with Cape Malay curry spice and curry spice, leave to marinate for 2 hrs then in a preheated oven of 190degrees, bake the chicken portions for 35min.
While the chicken is baking In a big pot add oil and once hot add onions, fry them till golden brown. Add spices and Sautee for 3min. Add curry paste, bay leaves, curry leaves and stir. Set stove to medium heat and add the kidney beans while stirring. Add chicken stock and the 1 can of tomatoes, leave to simmer for 10min. Add water and leave to simmer for another 5min.
Check on your meat in the oven.
Stir the curry and add salt and pepper to taste, add chopped spinach and leave to simmer for 5min.
Once the curry is done cooking place your baked chicken on top of the kidney bean curry, close the lid of your pot and let it sit for 10min before serving.
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