Chicken chilli

Place a large pot on medium heat and add your oil. Once hot, saute onions and carrots until soft.

Add in garlic for one minute and then add in all spices, stirring often.

In a separate bowl, mash 1 cup of beans with a potato masher until soft. This will act as a thickener.

Add the chicken stock, mashed and regular beans, tomatoes, and corn into the pot. Season with salt and pepper.

Add in the chicken breasts and cook at medium-high heat. Once it comes to a boil, reduce heat to simmer and cook 15-20 minutes until chicken is cooked through, this will vary depending on the size of the chicken breasts.

Once chicken is cooked, turn off heat and take out the breasts onto a plate. When chicken is cool enough to handle, shred with two forks.

Add the chicken back in, along with the juice of one lime, kale, and double cream .

Stir all together and serve with fresh coriander, avocado and jalapenos.