Chicken thigh curry marinated: 2 kg
Frozen green beans: 1 kg
Peeled potato: 1 kg
Fresh eggs: 1 p.p.
Pocket bread: 1/2 p.p.
Beef tomato, diced: 2 pcs.
Flat parsley, finely chopped: ½ bunch
Onions: 1 coffee cup
Garlic puree: 2 tablespoons
Cornstarch
Oil
Pepper/salt/water
Step 1: Cut the peeled potatoes into equal sizes.
Step 2: Heat a pan with oil and sauté the diced onion, garlic puree, beefsteak tomato, and parsley. Cook for 2-3 minutes, then add the chicken. Cook over high heat, stirring, for 5 minutes, then deglaze with water. Make sure the chicken is not completely submerged. Let this reduce for 30 minutes over low heat.
Step 3: Add the potatoes to the chicken and simmer gently for 15-20 minutes, or until tender. Thicken with cornstarch if desired and season with salt and pepper.
Step 4: Heat the green beans in the pan. Season with salt and pepper to taste.
Step 5: Boil the eggs for 7 minutes, then plunge them into cold water, peel them, and place them in a saucepan. Add the liquid from the chicken curry to the eggs and reduce over low heat for 10 minutes.
Step 6: Bake the bread in the oven according to the packaging.
