Description
Turn your leftover bean curry into the most comforting, soul satisfying, creamy chicken soup that will instantly make you feel good. PLUS 12 easy delicious ideas that you can whip up in no time at all.
Ingredients
- 2-3 tbsps olive oil
- 600 grams cooked skinles-boneless, chicken breasts, cubed or cut into smaller pieces
- 4-6 cups 1 x baked beans and chickpeas
- 1/2 cup coconut milk or low sodium stock
- 1 cup frozen peas
- salt and pepper
Instructions
- Lightly season the chicken pieces with salt and pepper. Heat a skillet or non-stick pan on medium-high heat and add the oil.
- To warmed through oil add the chicken breast pieces and sear till golden brown all round. Remove from the pan and set aside.
- Add the leftover bean curry into the same pan or skillet on medium-high heat and mix the bean curry in.
- Add the coconut milk, frozen peas, taste for salt and pepper, stir everything together, then bring to a boil. Turn the heat down and simmer uncovered for 10 minutes. Add more liquid if you want more of a soupy consistency.
- Serve with freshly chopped coriander or parsley.
Notes
Chicken: You can use homeamde chicken breast and slice it into cubes (smaller pieces) or work off a rotisserie chicken or pre-cut Woolworths chicken pieces (plain flavor).
You can also substitute the meat type with turkey, pulled pork, lamb and beef.
Vegetables: Peas work well here because they cook quicky and can be added from frozen. Fresh veggies, work out the time they will take to cook before adding them to cooked chicken.
You can also air fry the veggies before adding them to the soup, it will add even more flavor so season lightly.
Leftover bean curry vs Chicken Quantity: Use more or less the amount of chicken that you think the left over beans needs.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Lunch and Dinner
- Cuisine: Indian
Nutrition
- Calories: 286
- Sodium: 475
- Fat: 13
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 5
- Protein: 26
- Cholesterol: 70