What you need to know about black bean recipes

This recipe for chicken parmeans is an easy, quick and delicious breakfast staple.

Serve it with your favourite chicken soup or dip or even make it for yourself for a little more protein and fibre.

1.4kg (4.4lb) boneless chicken breasts, cooked and drained 2 tbsp olive oil 1 tbsp curry powder 1 tsp black pepper 1 garlic clove, minced 1 tbsp vegetable oil 2 tbsp chicken stock 1 tbsp dried chilli flakes 2 tbsp white wine vinegar or lemon juice 2 tsp honey 2 tbsp brown sugar 2 tbsp dried basil leaves 1 tbsp lemon zest or a squeeze of lemon juice 1 tbsp cumin seeds 2 tbsp coriander seeds 2 tsp cayenne pepper 1 tsp salt 1 tsp turmeric 1 tsp garlic powder 2 tbsp tomato paste or red wine vinegar 1 tsp paprika salt to taste Instructions Cut the chicken breasts into 1/2 inch (3cm) cubes.

Put the chicken into a pan and cover with the olive oil, curry powder, black pepper, garlic and pepper.

Heat over a medium flame and cook until the chicken is golden brown, about 10 minutes.

Transfer to a bowl and set aside.

Heat the vegetable oil in a large skillet and fry the chicken until golden brown and cooked through, about 4 minutes.

Remove the chicken from the pan and set on a plate.

Add the stock and chilli, cook for a further 5 minutes until the stock is thick.

Add in the chicken and chillies and stir to combine.

Add salt, pepper, corianders, cayanne, chilli powder and cumin to taste and cook for 2 minutes more.

Add chicken broth and bring to a boil.

Reduce heat and simmer for 20 minutes.

Season with salt and pepper to taste.

Serve with your favorite chicken soup, salad or dip.

Notes You can also use a frozen or canned boneless, skinless chicken breast for this recipe. 3.2.2925