1 teaspoon mustard oil
3 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, crushed
1 tablespoon tomato purée
2 tomatoes, peeled and chopped
1 teaspoon ground turmeric
1⁄2 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon chilli powder
1⁄2 teaspoon garam masala
1 teaspoon red wine vinegar
1 small red pepper, seeded
100g/4oz frozen broad beans
500g/1lb 2oz cooked chicken,
cut into bite-size pieces
• Heat the mustard oil in a large frying pan set over a high heat for about
1 minute until it begins to smoke. Add the vegetable oil, reduce the heat
and add the onion and garlic. Fry until they are golden.
• Add the tomato purée, chopped tomatoes, turmeric, cumin, coriander,
chilli powder, garam masala and vinegar to the frying pan. Stir the
mixture until fragrant.
• Add the red pepper and beans, and stir for 2 minutes until the pepper is
softened. Stir in the chicken and season with salt.
• Simmer gently for 6–8 minutes until the chicken is heated through and
the beans are tender. Serve hot.