01/06/2026
Tender chicken, creamy butter beans, and warming spices come together in a rich tomato and coconut curry, served with fluffy rice and soft naan for a hearty, flavour-packed dish that brings comfort, colour, and a little spice to the table.
Camel Brand x Manuel - Chicken & Butterbean Curry recipe by What's Cooking with Manuel
Chicken and bean curry:
1 x 250g tub butter beans (CAMEL BRAND)
1 onion, finely diced
1 piece grated ginger
1 tbsp curry powder
1 tsp cumin
½ tsp turmeric
½ tsp coriander
½ tsp cinnamon
1 chicken breast, diced
1 tbsp kunserva
1 x 400g tin polpa/ chopped tomatoes
1 x 200g tin coconut milk
200ml chicken broth
2 tbsp chopped fresh coriander
You will also need cooked rice and naan bread for serving
Start by heating a large pan with 2 tbsp of the garlic oil in the butterbeans. Add in the onion, grated garlic and all of the spices and fry for 3-4 minutes.
Add in the chicken and brown, then the kunserva and cook for 1 minute.
Add in the polpa, coconut milk and season well with salt and pepper and cook for 10 minutes.
Drain the remaining oil from the beans, add the beans and chopped fresh coriander to the curry and continue to cook for 5 minutes.
Serve the curry into 2 bowls with warm rice and naan bread.
