Japanese chicken curry with rice and green beans

Ingredients

For 1 serving

• Chicken breast130 g
• Potatoes80 g
• Carrots60 g
• Onion60 g
• Green beans80 g
• Curry powder2 teaspoons
• Rice flour1 tablespoon
• Chicken broth250 ml
• White rice55 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, celery,

In season: June – September

Method

1. Rinse the rice until the water runs clear, put it in a small pan with water to cover by about a finger's width, bring to the boil, cover and cook over the lowest heat for 15 minutes until absorbed.
2. Meanwhile, cut the chicken breast into roughly 2.5 cm cubes; chop the onion; peel the carrots and potatoes and cut them into roughly 2 cm chunks; top and tail the green beans and cut them into short pieces.
3. Heat the groundnut oil in a saucepan over medium-high heat and brown the chicken for 4 minutes, until golden outside; remove and set aside.
4. In the same pan fry the onion, carrots and potatoes for 4 minutes over medium heat, until the onion is soft.
5. Add the curry powder and rice flour, toast for 1 minute while stirring, pour in the chicken stock a little at a time and simmer over low heat for 12 minutes, until the vegetables are almost tender.
6. Return the chicken with the green beans and cook for another 6 minutes, until the beans are tender and the sauce is thick; season with salt and serve with the rice.