Chicken curry with kidney beans

I got the idea of using kidney beans from rajma.

Ingredients: chicken thighs, onion, garlic, kidney beans, Maya Kaimal Madras Curry Indian Simmer Sauce, raisins.

1. In a stainless steel skillet, bake the chicken thighs at a high temperature until browned. A better cook would have used the stove and possibly a brick, but I don’t like cleaning up oil spatter.
2. Saute onions and garlic in the chicken fat. Try to remember not to grab the hot skillet handle with your bare hands. Deglaze the fond whenever it threatens to burn.
3. Add the curry sauce, chicken, and kidney beans. Bake at a lower temperature until the chicken is tender and falls apart easily.
4. Sprinkle with raisins.