How to make Slow Cooked Chicken with Kidney Beans - Chicken and kidney bean stew.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chicken on Bone, Kidney Beans (राजमा)

Cuisine : Fusion

Course : Main Course Chicken

Slow Cooked Chicken with Kidney Beans Recipe Card

Slow Cooked Chicken with Kidney Beans

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Slow Cooked Chicken with Kidney Beans checkout Murgh Dumdar, Chicken Rendang, Dahi Methi Murgh, Patiala Chicken . You can also find more Main Course Chicken recipes like Creamy Basil Chicken, Broccoli and Chicken Casserole, Murgh Methi Malai, Chicken Kasoori Methi.

Prep Time : 7-8 hour

Cook time : 3-3.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Slow Cooked Chicken with Kidney Beans Recipe

  • Chicken on Bone cut into 8 pieces on the bone 750 grams

  • Kidney Beans soaked overnight 1 cup

  • Oil 3 tablespoons

  • Refined flour (maida) 1/2 cup

  • Salt to taste

  • Crushed black peppercorns to taste

  • Onions 2 medium

  • Potatoes 3 medium

  • Carrots 3-4 medium

  • Tomatoes 2 medium

  • Garlic cloves 4-5

  • Red wine 1 cup

  • Fresh coriander sprigs for garnishing

  • Red capsicum curls for garnishing


Step 1

Heat oil in a non-stick pan.

Step 2

Put refined flour, salt and crushed peppercorns in a bowl and mix. Coat the chicken pieces with this mixture. Add to the pan and shallow fry on high heat, turning sides, till lightly browned on both sides.

Step 3

Quarter onions and potatoes. Roughly chop carrots.

Step 4

Quarter tomatoes and place them in a mixer jar and grind with garlic to a smooth paste.

Step 5

Drain and put the chicken pieces into a bowl.

Step 6

Add onions to the oil remaining in the pan and sauté till soft. Add carrots, quartered potatoes, drained red kidney beans and 2-2½ cups water. Cover and cook on high heat for 15-20 minutes.

Step 7

Add fried chicken pieces and mix well. Add red wine and mix well. Add ground paste and mix well. Adjust salt and crushed peppercorns and mix well. Cover and cook on low heat for 2½ -3 hours.

Step 8

Transfer the chicken into a serving bowl, garnish with coriander sprigs and capsicum curls and serve immediately.