There are evenings when only a pan of something soft and gently spiced will do. The kind of supper that doesn’t shout, just sits there on the hob, patiently promising comfort. That’s exactly what this chicken and kidney bean keema is for.
Isn’t there something just wonderfully reassuring about a pan of minced meat gently blipping away on the hob. It’s not flashy. No one is queuing up on Instagram to gasp at it. Yet when the day has been long and you want dinner to be satiating, a spoonful of richly spiced chicken and kidney bean keema is exactly what I want to fall into.
This chicken and kidney bean keema is my answer to those evenings. It’s soft and saucy, but not shy, mild enough for the less adventurous, yet with enough warmth and brightness to keep the spoon going back in “just to check”.
Why Chicken and Kidney Beans Work So Well Here
Traditional keema often leans on lamb, with all its polite richness. I love that, but chicken mince has its own perks. It drinks up flavour in a way that makes you feel clever, as if the spices are being given a louder microphone. The result is lighter on the stomach, yet still deeply savoury.
The kidney beans might seem unexpected at first. However, they bring little pockets of creamy bite, almost like built-in comfort. They also stretch the pan, quietly turning a packet of chicken mince into something that easily feeds four, and very often six, especially if you’re serving it with rice or bread.
So this chicken and kidney bean keema becomes more than just a curry; it’s a very economical sort of luxury. You get the satisfaction of a long-simmered dish, without hours of work or expensive cuts of meat.
A Pan Full of Aroma (With Minimal Fuss)
The rhythm of making this is soothing rather than stressful. Onions go in first, of course, taking their time to soften and sweeten in a gloss of ghee or oil. I never rush them; that faint caramel edge is what gives the keema its quiet depth.
Then in slip the ginger, garlic and green pepper, providing that nose-tingling promise of what’s to come. The spices follow – cumin, coriander, turmeric, chilli – and suddenly the kitchen smells as if you’ve been working much harder than you actually have.
This is what I love most about chicken and kidney bean keema, it gives the illusion of effort. Once the chicken mince has browned and the tomatoes are in, the pan does most of the work.
You simply let it burble lazily until it thickens . A squeeze of citrus at the end wakes everything up.
How I Love to Serve It
My favourite way is the simplest, a bowl of fluffy basmati rice, a generous ladle of chicken and kidney bean keema, and a scattering of coriander. A wedge of lemon or lime on the side never goes amiss.
However, there are days when only a jacket potato will do. Split one open, butter it properly (this is not a moment for restraint), and heap the keema inside so it spills over the sides. A dollop of yoghurt or raita on top and you have a very substantial dinner.
Naan or flatbreads are, naturally, always welcome. They’re ideal for scooping up the last streaks of sauce from the pan, which is, for me, the true measure of success.
If this chicken and kidney bean keema makes its way into your regular rotation, you might also fall a little in love with other cosy, make-ahead dishes in my kitchen such as my Cowboy Taco Soup.
And if you want to watch the recipes in real time, you’ll find plenty of sauce-splattered evidence over on my TikTok and Instagram channels, too! I’d love to see you over there!
Ingredients
-
Base
- Spices
- Tomato & liquid
- Beans & finishing
Instructions
-
Get the onions going
- Heat the oil or ghee in a wide pan over medium heat.
- Add the cumin seeds and mustard seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped onions with a pinch of salt and cook for 8–10 minutes, stirring often, until soft and lightly golden. Add ginger, garlic & peppers
- Stir in the garlic and ginger and cook for 1–2 minutes until the raw smell goes.
- Add the sliced Carli or green pepper and cook for another 3–4 minutes until starting to soften. Toast the ground spices
- Sprinkle in the ground coriander, ground cumin, turmeric, chilli powder and smoked paprika or Kashmiri chilli if using.
- Stir for about 1 minute so the spices bloom in the oil. If the pan looks dry, add a tiny splash of water so nothing doesn’t catch. Brown the chicken mince
- Crumble in the chicken mince, breaking it up with a spoon so there are no big clumps.
- Cook for 5–7 minutes until the chicken loses its raw pink colour and starts to catch in places.
- Season with a little salt and black pepper. Tomato stage
- Stir in the tomato purée and cook for 1–2 minutes to sweeten it.
- Add the tinned tomatoes and about 150ml of water or stock.
- Mix well and bring up to a gentle simmer. Simmer to rich & cosy
- Turn the heat down to low–medium and let the keema bubble gently for 15–20 minutes, uncovered, stirring occasionally.
- Add a splash more water if it starts to look too dry – you want a thick, saucy mixture rather than something soupy. Add the kidney beans & garam masala
- Tip in the drained kidney beans and the garam masala.
- Stir through and simmer for another 5 minutes so the beans heat through and take on the flavour. Taste & brighten
- Squeeze in the lemon or lime juice, then taste and adjust.
- Add more salt, more chilli or more lemon until it tastes rounded and bright. Serve
- Scatter with chopped coriander if you like.
- Serve with steamed basmati or pilau rice, warm naan or rotis, or spooned over baked potatoes or toast.
Notes
Freezer notes: Let the keema cool completely, then portion into tubs or flat freezer bags (easier to stack). Label and freeze for up to 3 months. Defrost in the fridge overnight or gently in the microwave. Reheat in a pan over low–medium heat with a splash of water, stirring until piping hot all the way through. Freshen with a squeeze of lemon and a little extra coriander when serving. Serving ideas: Serve with rice and a simple salad, with naan and yoghurt, or piled onto buttery jacket potatoes for an easy comfort dinner.
