A bean recipe for every taste:
1. heat the mustard oil in a large frying pan on high for about 1 minute until it begins to smoke. Add the sprouting oil, reduce temperature. Add the onion and garlic and sauté until golden brown.
3. add bell bell pepper and beans to the herb mixture form and continue cooking for 2 min, stirring, until the bell bell pepper is soft. Add the chicken and stir the whole thing well. Season with salt to taste.
Cook the curry for another 6-8 min until the chicken is fully heated and the beans are tender.
4. garnish with cilantro and serve with long grain rice.
Tip In this dish well prepare leftover poultry from the previous day, just as from turkey or possibly duck. Kidney beans or possibly white beans are suitable as well as potatoes, zucchini, root vegetables, broccoli or possibly cauliflower. Do not use leafy vegetables.
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