Spicy curry with chicken, sweet potato and beans

Bring a generous pot of water to the boil. When the water boils, add the rice. Cook in 8 min. Until done. Drain and leave with the lid on the pan until use.

Meanwhile, peel the sweet potato and cut into cubes of 1½ x 1½ cm. Cut the salad onion into pieces of 3 cm, but keep 1 salad onion behind.

Cut the chicken into pieces of 2 cm. Peel the ginger and cut into slices of ½ cm wide.

Heat the oil in a frying pan and fry the vadouvan 1 min. Clean the garlic, press it above and add the ginger slices.

Add the pieces of salad onion and chicken and cook for 3 minutes. Add the sweet potato, coconut milk, water, salt and green beans.

Bring to the boil and cook on the pan over 12 minutes with a low heat. Stir occasionally and season with salt and salt.

Meanwhile, halve the cherry tomatoes. Add the last 5 minutes to the curry. Cut the reserved salad onion into slanted rings.

Halve the red pepper in the length and remove the seed lists with a sharp knife. Slice the flesh finely.

Divide the rice over deep plates and scoop the curry next to it. Garnish with the rest of the salad onion. Finely chop the cashew nuts and sprinkle over the plates.

Serve the red pepper next to it, so you can add it to taste.