Chicken curry with rice and shanghai chicken

Boil the rice according to the instructions on the package. Cut the onions into half rings.

Heat the oil in a frying pan and fry the chicken on high heat around brown. Turn down the heat, add the onion and cook for 2 minutes.

Add the flour, curry powder and possibly salt. Stir well and cook for 3 minutes on low heat.

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

In the meantime, cut the paksoi into strips of 2 cm. Roast the sesame seeds for 2 minutes in a frying pan without oil or butter.

Heat the oil in a stir-fry stir-fry, stir-fry for 2 minutes. Season to taste with salt.

Serve the rice with the chicken curry and the bok choy. Sprinkle the pak choi with the sesame seeds.