Bombay Beans And Chicken

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (14 1/2 ounce) cans diced tomatoes
• 2 (15 1/4 ounce) cans kidney beans, drained
• 4 tablespoons vegetable oil
• 2 cloves garlic, peeled and finely chopped
• 2 medium onions, peeled and finely chopped
• 3 teaspoons ground cumin
• salt
• fresh ground pepper, to taste
• 1/3 cup cilantro, chopped plus sprigs for garnish
• 6 boneless skinless chicken breasts
• 1 teaspoon curry powder
• 6 cups hot cooked rice
• 1/2 pint sour cream or 1/2 pint plain yogurt

Recipe

• 1 heat 2 tbsp of vegetable oil in large frying pan.
• 2 stir in chopped garlic, cumin and onions.
• 3 cook for 5 minutes over medium heat.
• 4 stir in kidney beans and diced tomatoes.
• 5 cook over medium heat for 5 to 10 minutes, stirring occasionally.
• 6 season to taste with salt and pepper.
• 7 stir in chopped cilantro.
• 8 keep warm.
• 9 brush chicken breasts with remaining 2 tbsp oil, sprinkle with curry powder, salt and pepper.
• 10 grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
• 11 slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
• 12 add dollop of sour cream on each serving.
• 13 garnish with cilantro sprigs.