Chicken curry with nut rice, bok choy and roasted sesame seeds

Bring a large pan of water with salt, if necessary, to the boil. When the water boils, add the rice, bring to the boil again and cook for 8 minutes until done.

Drain and leave with the lid on the pan until use.

Clean the onions and cut into half rings. Cut the chicken into oblique strips of approx. 1½ cm.

Heat the oil in the frying pan and fry the chicken strips while stirring on high heat in 2-3 min. Around brown.

Turn down the heat and add the onion. Allow to sprout for 2 minutes, then add the flour and curry. Stir well and cook for 3 minutes on low heat.

Add with stirring the coconut milk, the half bouillon tablet and 200 ml water and bring to the boil. Turn down the heat and let it cook gently for 10 minutes without the lid.

Meanwhile wash the bok choy and cut into strips of 2 cm. Heat a frying pan without oil or butter and toast the sesame seed in 3 min. Golden brown.

Heat the rest of the oil in the stir-fry stir-fry the paksoi for 2 minutes. Season to taste with salt.

Divide the rice, chicken curry and paksoi over 4 plates and sprinkle the paksoi with sesame seeds.