Clean the beans, cut them into small pieces, wash them and pre-cook them a little.
Cut the meat into bite-sized pieces, wash, pat dry and fry in hot oil until golden yellow, remove and set aside.
Now fry the pre-cooked, drained beans in the roasting fat. Chop the peeled onion, garlic and ginger and add to the beans, sauté them. Mix the coconut milk with the yoghurt and add to the bean pan, season and let simmer covered for about 10 minutes. Now fold in the meat and let it cook a little more, but not too long, the beans must not get mushy.
An excellent combination of green beans, bell peppers, carrots, onions, chicken, and couscous. Thanks to the abundance of vegetables and chicken fillet, the dish turns out to be aromatic and satisfying, but at the same time quite light and tender. Chicken...