Chicken thighs: 1 kg (serves 6 people)
Masala: 2 tablespoons per 1 kg chicken
Curry powder: 2 tablespoons per 1 kg chicken
Frozen green beans: 500 g
Peeled potatoes: 500 g
Boiled eggs: 6 pieces
Pocket bread: 3 pieces (½ pp)
Beef tomato (diced): 1 piece
Flat parsley (finely chopped): ½ bunch
Diced onions: ½ coffee cup
Garlic purée: 1 teaspoon
Cornstarch (maizena): as needed
Oil
Salt/pepper/water
Step 1: Cut the peeled potatoes into equal sizes.
Step 2: Heat some oil in a pan and sauté the diced onions, garlic paste, beef tomato, parsley, curry powder, and masala powder. Cook for 2–3 minutes, then add the chicken. Stir-fry over high heat for 5 minutes, then deglaze with water. Make sure the chicken is just barely covered with water. Let it simmer and reduce over medium heat for 30 minutes.
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: Place the boiled eggs in a pan with water and masala spices and slowly heat them through. Stir regularly.
Step 6: Bake the bread in the oven according to the package instructions.
Step 7: Plate the dish and take a photo of the finished meal.