Ingredients for Bombay Beans And Chicken
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 1 (15-ounce) can kidney beans, drained and rinsed
- 4 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- Ground Cumin
- 3/4 teaspoon salt (to taste)
- Fresh Ground Pepper
- 1/4 cup chopped fresh cilantro
- Boneless Skinless Chicken Breasts
- 1 tablespoon curry powder
- Cooked Rice
- 2 tablespoons sour cream
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How to Make Bombay Beans And Chicken
- Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat.
- Add 2 cloves minced garlic, 1 teaspoon ground cumin, and 1 medium onion (chopped) to the pan. Cook for 5 minutes, stirring occasionally, until softened.
- Stir in 1 (15-ounce) can of kidney beans (drained and rinsed) and 1 (14.5-ounce) can of diced tomatoes (undrained).
- Cook for 5-10 minutes, stirring occasionally, until heated through and slightly thickened.
- Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, to taste.
- Stir in 1/4 cup chopped fresh cilantro.
- Keep the bean mixture warm.
- In a separate bowl, brush 2 boneless, skinless chicken breasts (about 1 pound total) with 2 tablespoons of vegetable oil.
- Sprinkle chicken with 1 tablespoon curry powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Grill chicken over medium-high heat for 5-7 minutes per side, or until cooked through and no longer pink inside. Alternatively, broil in the oven, turning occasionally, until cooked through.
- Slice the cooked chicken breasts.
- Serve the chicken over 2 cups cooked rice, topped with the kidney bean and tomato mixture.
- Dollop 2 tablespoons of sour cream on each serving.
- Garnish with fresh cilantro sprigs.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
37g
Fat
34g
Carbs
29g