Chicken thigh (curry marinated): 1 kg
Masala seasoning: 2 tablespoons per 1 kg chicken
Green beans: 150 g
Rice: 100 g uncooked per person
Flat parsley: 1 tablespoon
Bean sprouts: 50 g
Onion (diced): 2 tablespoons
Beef tomato (diced): 2 tablespoons
Salt, pepper, oil, butter
Step 1: Heat the curry-marinated chicken thigh, onion cubes, and masala powder in a pan over high heat. Keep stirring until the chicken is well browned. Add the diced tomato. Add 200 ml of water per 1 kg of chicken. Lower the heat and let it gently simmer for at least 1 hour. Season with salt and pepper. If needed, thicken the sauce with cornstarch. Add the flat parsley and bean sprouts at the very end, then turn off the heat.
Step 2: Cook the rice according to the instructions on the package. Add butter and chopped parsley. Optionally season with bouillon or salted water. Set aside.
Step 3: Heat the green beans and season with salt and pepper to taste.
Step 4: Plate the dish neatly, ensuring clean edges on the plate. Take a photo of the finished dish before serving.
