3 skinless chicken breast fillets, cut into small chunks
2 onions, chopped
½ - 1 tsp each of ground cinnamon, cloves and nutmeg
1 tsp dried thyme
1 tsp paprika
2 x 440gm tins chopped tomatoes
1 x 440gm tin red kidney beans, rinsed and drained
1 Tblsp corn flour
240gms rice
Method
Spray a large pan with non-stick cooking spray and place over heat.
Dry fry the onions until they start to soften.
Add the spices, paprika and thyme and stir well to combine with the onions.
Now add the chicken pieces and continue stir frying until it is ‘sealed’.
Pour in the chopped tomatoes.
Add the kidney beans.
Bring to a simmer then cover and cook for about 30 minutes.
Slacken the corn flour with a little water and stir through the pan to thicken the sauce.
Bring back to the boil to cook the flour.
Cook the rice in lightly salted boiling water until tender.
Drain.
Serve the rice and chicken with a spoon of natural fat free yoghurt spooned over (optional).
Accompany with mango chutney, poppadums and sambals, if desired.
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