Indian chicken with rice and beans
Oriental dish with pandan rice, bamboo jam, sunflower oil, chicken breasts, tomato cubes, green beans, ginger syrup and fried onions.
Prepare the rice according to the instructions on the package.
Heat the sunflower oil in a pan and fry the boemboe.
Cut the chicken fillet into cubes. Add the chicken breasts and fry them around. Add the tomato cubes with the liquid and bring to the boil.
Turn down the heat and roast the chicken with the lid slanted on the pan in 15 min. Gently cooked. Season with salt and pepper.
Stir the frozen green beans through the chicken dish and cook for another 5 minutes.
Spoon the bean dish in a warm dish with the ginger syrup and season to taste with salt and pepper.
Serve the Indian chicken with the fragrant pandan rice and sprinkle with the fried onions.
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