Bombay Beans And Chicken Recipes

BOMBAY BEANS AND CHICKEN

Bombay Beans And Chicken image

Make and share this Bombay Beans And Chicken recipe from Food.com.

Provided by Gingerbear

Categories Curries

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 (14 1/2 ounce) cans diced tomatoes
2 (15 1/4 ounce) cans kidney beans, drained
4 tablespoons vegetable oil
2 cloves garlic, peeled and finely chopped
2 medium onions, peeled and finely chopped
3 teaspoons ground cumin
salt
fresh ground pepper, to taste
1/3 cup cilantro, chopped plus sprigs for garnish
6 boneless skinless chicken breasts
1 teaspoon curry powder
6 cups hot cooked rice
1/2 pint sour cream or 1/2 pint plain yogurt

Steps:

Heat 2 Tbsp of vegetable oil in large frying pan.
Stir in chopped garlic, cumin and onions.
Cook for 5 minutes over medium heat.
Stir in kidney beans and diced tomatoes.
Cook over medium heat for 5 to 10 minutes, stirring occasionally.
Season to taste with salt and pepper.
Stir in chopped cilantro.
Keep warm.
Brush chicken breasts with remaining 2 Tbsp oil, sprinkle with curry powder, salt and pepper.
Grill under broiler, turning occasionally, until no longer pink inside (about 20 minutes).
Slice chicken breasts and serve over rice, topped with kidney bean-tomato mixture.
Add dollop of sour cream on each serving.
Garnish with cilantro sprigs.

BOMBAY CHICKEN

Bombay Chicken image

This grilled dinner always turns out moist and tender. The marinade has a Middle Eastern flair, giving the dish a zesty flavor. It makes a beautiful presentation as well. -June Thomas of Chesterton, Indiana

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

1-1/2 cups plain yogurt
1/4 cup lemon juice
2 tablespoons chili powder
2 tablespoons paprika
2 tablespoons olive oil
1-1/2 teaspoons salt
1/2 to 1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
4 to 5 pounds bone-in chicken thighs and legs, skin removed

Steps:

In a large shallow dish, combine the first 11 ingredients. Add the chicken; turn to coat. Refrigerate, covered, overnight., Drain chicken, discarding marinade. , On a lightly oiled grill rack, grill chicken, covered, over medium-hot heat for 10-15 minutes on each side or until a thermometer reads 170°-175°.

Nutrition Facts : Calories 255 calories, Fat 13g fat (3g saturated fat), Cholesterol 106mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein.

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