Chicken thighs: 1 kg
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
Step 1: Cut the peeled potatoes into equal sizes.
Step 2: Heat oil in a pan and sauté the diced onion, garlic purée, beef tomato, and chopped parsley together with the curry powder and masala powder. Fry for 2–3 minutes, then add the chicken thighs. Cook on high heat while stirring for about 5 minutes. Add water so the chicken is just about covered. Let it simmer on low 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: Bake the bread rolls in the oven according to the packaging instructions.
