Surinamese-Style Chicken Curry

Heat a drizzle of sunflower oil in a large deep frying pan. 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 water and crumble in the stock cube (see pantry for amounts). 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.

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

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.

Did you know... eggs are one of the few ingredients that are rich in vitamin D, which aids with calcium absorption. Many of however don't get enough vitamin D, particularly during the darker winter months.

Meanwhile, dice the tomato and stir it into the chicken and potatoes. 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.