Prepare the Kidney Beans: If using dried kidney beans, soak them overnight and cook them in a pot of water until tender, about 1 hour. If using canned beans, drain and rinse them under cold water.
Cook the Chicken: Heat olive oil in a large skillet or Dutch oven over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
Sauté the Aromatics: In the same pan, add chopped onions, minced garlic, and ginger. Sauté for 2-3 minutes until the onions are soft and fragrant.
Add Tomatoes and Spices: Stir in the diced tomatoes, cumin powder, turmeric powder, paprika, and chili powder. Cook for 5 minutes, allowing the tomatoes to soften and the spices to bloom.
Combine Beans and Chicken: Add the cooked kidney beans to the pan, followed by the chicken (cut into bite-sized pieces if preferred). Add chicken broth or water to create a saucy consistency. Stir everything together, ensuring the beans are coated in the spice mixture.
Simmer: Cover and simmer on low heat for 15-20 minutes, allowing the flavors to meld together.
Finish and Serve: Garnish with freshly chopped cilantro. Serve the kidney beans chicken dish over rice, quinoa, or with bread, or enjoy it as a hearty stew on its own.
