Spicy Chicken & Kidney Bean Stew with Thai Jasmine Rice 

January 12, 2021 2 min read

Spicy Chicken & Kidney Bean Stew with Thai Jasmine Rice 

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So many times, I watched on YouTube or heard from my friends about the Chicken and Kidney Beans Stew. So I also tried this recipe and wanted to give it a twist in taste. When it was served with Thai White Jasmine Rice, its aroma, taste and flavors were really tempting and everyone liked it. For taste, I never compromise with the quality, so my only choice is to go for Pride of India brand food items because they have authentic and organic flavors. I used Pride of India’s Kidney Beans and Thai White Jasmine Rice, and for spice, my twist was the Pride of India Organic Chickpea Curry Masala.



  • Cut chicken into small pieces. Heat the oil in a large casserole dish and brown the chicken all over, and remove with a slotted spoon.
  • Tip in the onions, garlic and chilies along with the Chickpea Curry Masala, and then fry for 5 min until it starts to get soft and golden.
  • Add the tomatoes, Kidney Beans, and hot stock. Put the chicken back on top, half-cover with a pan lid and cook for 50 min, until the chicken is cooked thorough and tender.
  • Boil Thai White Jasmine Rice for 20 min with water on slow heat.
  • Stir through the coriander and serve with Thai White Jasmine Rice. 

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