Chinese Chicken Curry, Egg Fried Rice & Chips

▪️

Ingredients:

• 1 egg, 
• 15ml soy sauce, 
• 100g basmati rice, 
• 2 tbsp curry powder, 
• 160g trimmed fine green beans, 
• 15g ginger, 
• 15ml toasted sesame oil, 
• 1 white potato, 
• 1 brown onion, 
• 1 tsp five-spice, 
• 2 chicken breasts, 1 garlic clove, 
• 1 tbsp cornflour, 
• 1 carrot

===============

Method:

1. Cook rice. Once cooked, transfer to a plate & spread it out flat to help it cool down

1. Preheat oven to 180°C & boil kettle
2. Cut the potato into chips

1. Season with five-spice, salt & frylight bake for 20-25 mins
2. Cut the chicken into bite-sized pieces

1. Peel & chop onion into wedges then separate the wedges into 'petals'
2. Peel & finely chop the ginger & garlic

1. Heat a large pan & add the chicken & onion, cook for 3-4 min or until the chicken browned
2. Grate the carrot & chop the green beans into bite-sized pieces

1. Once chicken has browned, add 30g butter. Once melted add beans, grated carrot, curry powder, chopped ginger & garlic cook for 3-4 min

1. Once fragrant add 200ml boiled water & half the soy sauce cook for 3-4 min until chicken is cooked

1. Meanwhile, dissolve cornflour in 100ml boiled water
2. Add cornflour mixture to the pan & cook for 2-3 min until sauce has thickened & veg is soft

1. Add cooled rice, toasted sesame oil & remaining soy sauce to a pan, mix & cook for 2-3 min

1. Push the rice to one side & crack the egg into the other side

1. Stir egg with a wooden spoon & cook for 1-2 min until scrambled then mix with rice
2. Serve the Chinese chicken curry over the egg fried rice and salt & pepper chips.