Chicken and bean curry

Under R90 • Serves 4 • Preparation time: 10 minutes Cooking time: 10 minutes

• 1 tin (400g) mixed beans • 1 small tin (165g) coconut milk

• 1 tin (400g) chopped tomatoes with Indian spices

• 2 cups of shredded cooked chicken (fry up some chicken breasts or use a cooked rotisserie chicken)

• a sprinkling of chopped fresh coriander

1 Place the beans, coconut milk and tomatoes in a small saucepan and bring to the boil. Simmer for a few minutes until this forms a fragrant sauce.

2 Stir the chicken into the sauce and heat through. Season to taste with salt and freshly ground black pepper and sprinkle the coriander on top. Serve with steamed rice.

Tip If you’re feeling decadent, stir roasted cashews or peanuts into the curry. Roasted butternut is delicious if you want to make the dish go further.