Summary

Ingredients

• 4 tomato (s)
• 200 g beans, reen
• 350 g chicken breast fillet (s)
• 1 teaspoon cornstarch
• 2 onions)
• 3 cloves garlic
• 20 g iner
• 300 g rice, cooked
• 3 tablespoon oil
• 2 tablespoon curry, mild
• 50 g cashew nuts
• 1 bunch coriander
• 1 pinch (s) sugar
• salt
• soy sauce

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Instructions

1. Quarter and core the tomatoes. Season with iodized salt and sugar.
2. Boil the beans in salted water for four minutes. Rinse with cold water and drain. Dice the meat and mix with cornstarch. Peel the onions and garlic, peel the ginger and chop everything finely.
3. Fry the rice in a wok or a large pan in a tablespoon of oil for two to three minutes. Salt, remove and set aside. Fry the onions, garlic, ginger and curry in the remaining oil for two minutes while stirring. Add the diced chicken, cashew nuts and beans and fry for another two minutes. Add rice and fry, stirring constantly, until all ingredients are hot. Season to taste with salt and soy sauce. Sprinkle with coriander leaves. Serve with the fresh tomatoes.