Curry-marinated chicken thighs: 1 kg for 6 persons
Masala seasoning: 2 tablespoons per 1 kg chicken
Green beans: 1 kg
Rice: 5 coffee cups (180 ml each)
Flat parsley: 1 bunch
Bean sprouts: 500 g
Diced onions: 250 g
Beef tomatoes (diced): 2 pieces
Salt, pepper, oil, butter
Step 1: Cut the chicken thighs into small pieces and marinate them with masala powder and a splash of oil. Fry the marinated chicken in butter or oil over high heat until well browned. Add the diced onions and cook along with the chicken. Then add the diced tomatoes. Add 200 ml of water per 1 kg of chicken, lower the heat, and let it simmer gently 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 packaging. Add salt or vegetable bouillon to the cooking water. Drain the rice, then mix in butter and chopped parsley. Set aside (optionally adjust seasoning with bouillon or salted water).
Step 3: Cook the green beans and season with salt and pepper to taste.
Step 4: Plate the dish neatly, ensuring clean plate edges. Take a photo of the finished dish before serving.
