Ingredients

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500g/1kg boneless chicken thighs diced (breast is also fine, but thighs are juicer)

25g butter

Olive oil

2 onions diced

4 cloves garlic crushed

2 tbl mixed herbs (fresh or dried)

2-3 carrots halved and roughly chopped

300g (¾ pack) of celery stems sliced

1-2 lemons juiced

1 L chicken stock (if using stock cubes/powder , see step in cooking)

1 can peeled tomatoes

2 tbl tomato paste (I prefer the garlic herb "pizza" mix)

1 can butter beans

1 tsp tumeric

1 tsp Crushed/dried ginger* (optional)

Salt and pepper to taste

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Prepare

1. Heat pot on medium/high add butter and good drizzle of oil

2. When the butter is foaming, add onions and sweat for a few mins until translucent, stir a few times

3. Add garlic and ginger* stir for a 30 seconds, before adding celery and carrots. Sweat for a few mins while stirring. Add mixed herbs, lemon juice, and season with salt and pepper. Reduce to medium heat.

4. As the celery becomes lighter in colour/translucent add diced chicken. Stir frequently and coat chicken with mix. Add Tumeric and stir through then cook for about 5-10 mins(depending on how much chicken you used) mins, stir frequently to avoid burning. Doesn't need to be cook through.

5. Add tinned tomatoes and tomato paste and stir

6. Add chicken stock, or boiled water if dry stock used (see step 4) and butter beans you can drian or keep liquid) increase heat to high and bring to just under a boil. Stir a few times

7. Reduce to medium low (or something to maintain a decent simmer) cover and cook for 20 mins.

8. Remove from heat and season to taste. I like to serve with a sprinkle or parmesan.