One-pot ground chicken and red kidney bean curry

Heat 4-5 tablespoons of oil in a pan on medium-high; add finely chopped onions with a sprinkle of salt to soften them faster.

Cook the onions to a light purple color without browning them deeply, which can turn them bitter.

Add a tablespoon each of grated ginger and garlic and fry on medium heat for two minutes.

Add the ground chicken and break it up with a spoon.

Fry on medium-high until the water from the meat dries up and the chicken sears, about 10 to 12 minutes.

Make space in the center, turn the heat as low as possible, add a splash of water, then the chilli powder and curry powder; mix the meat with the spices.

Add the blended tomatoes and a teaspoon of salt; cover on medium heat for 5 minutes.

Add the drained, lightly rinsed kidney beans and a tiny sprinkle of salt (none if using the bean liquid).

Add about half a cup of hot water and simmer on low heat for five minutes.

Add a cup of coconut milk, frozen cut vegetables, a teaspoon of garam masala and a few whole green chillies.

Mash some of the beans with a potato masher or the back of a spoon to thicken, but not too many.

Cover on low heat for 15 minutes.

Taste and adjust: more chilli powder for heat, a little sugar if too sour, more curry powder (not garam masala) if bland.

Stir in plenty of coriander leaves; serve over steamed rice or with flatbread, optionally drizzled with sour cream.