Basic version for a quick light meal.

Broth

• 1 L chicken stock
• 1/2 cup diced celery
• 2 small onions, chopped in half only
• 4 chicken thighs
• 2 inches of ginger, diced finely
• 6 cloves of garlic minced
• 2 green chilies, or Jalapenos chopped
• 2 large tomatoes OR 1x 400g can of diced tomatoes
• 2 tea coriander (ground)
• 1 tea cumin (ground)
• 1 tea garam masala
• (optional) 1 tea chili powder
• 1/4 tea turmeric (ground)
• 2 cups of cooked red kidney beans, or 2x 400g cans of Red Kidney Beans (add them to taste)

1. Prepare all ingredients, place into bowls etc.
2. In a deep pan, heat oil gently (not too hot) and add the cumin seeds. When they stop sizzling, add the onions and fry until soft and translucent
3. Add the ginger and garlic and fry for 2 minutes
4. Add the green chilies, tomatoes, coriander, cumin, garam masala (optional: chili powder) and turmeric and fry until the oil separates
5. Add the red kidney beans, some water (not too much, just enough so that the mixture won't stick and burn to the bottom of the pan).
6. Cook until beans are soft and the sauce has reduced a bit
7. Mash some of the beans (if you have excess cooked beans) to thicken the sauce

Best eaten with nan-bread. Adjust spices and salt as necessary. Additional chili powder as necessary.

Red kidney beans must be properly cooked prior to use to remove toxins. If you buy canned beans they are already cooked, and no further preparation is necessary. If you are using dried beans, then you need to properly prepare them.

— Robert Zamperoni