Surinamese-Style Chicken Curry

• Heat a drizzle of sunflower oil in a large deep frying pan over medium-high heat.
• Fry the garlic with the Surinamese-style spices, the garam masala* and half of the onion for 2 - 3 minutes.
• Add the chicken and the potatoes and stir-fry for 3 - 4 minutes, then pour in the stock.

*Take care, this ingredient is spicy! Add gradually as preferred.

• Bring to a boil, then lower the heat and cover with the lid.
• Allow to stew gently for 13 - 16 minutes, adding an extra splash of water as necessary if it seems too dry.
• Discard the tips of the green beans and then cut in half. Boil the green beans with the egg for 6 - 7 minutes, then drain.
• Rinse the egg under cold water and then peel off the shell.

• Meanwhile, dice the tomato and stir it into the curry.
• Remove the lid and mix well, then turn up the heat and allow to thicken and reduce for 10 - 12 minutes as preferred.
• Be sure to stir occasionally so as to prevent it from sticking to the bottom of the pan. Season to taste with salt and pepper.

• Heat a drizzle of sunflower oil in a frying pan and fry the rest of the onion for 1 - 2 minutes.
• Add the green beans and stir-fry for 2 - 3 minutes over high heat.