Summary

Ingredients

• 2 chicken breast fillet (s)
• 1 tablespoon curry powder
• salt
• pepper
• 3 tablespoon olive oil
• 300 ml chicken broth, (instant)

For the marinade:

• 400 g beans, reen
• 1 tablespoon olive oil
• 1 medium onion (s)
• 4 tablespoon soy sauce
• 200 g rice, (lon rain rice)
• 1 can coconut milk, (400ml)
• 500 ml water
• Possibly a sauce thickener to thicken the sauce

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Instructions

1. Divide each chicken breast into 2 flat parts, season with curry powder, salt and pepper. Finely chop the onion.
2. Cut off the ends of the beans and cook in boiling salted water until they are firm to the bite, remove and rinse with cold water.
3. Bring coconut milk with water and a little salt to the boil, then cook the rice in it (see instructions on the package).
4. Heat 2 tablespoons of olive oil in a pan and sear the chicken breast fillet in it, deglaze with the chicken stock and simmer for another 5 minutes. Remove the meat, or thicken the sauce with a sauce thickener and season to taste.
5. Heat 1 tablespoon of olive oil in a pan, sauté the onion until translucent, add soy sauce and place the beans in it and let it warm up slowly.