Chicken in curry sauce with carrots and green beans

Ingredients for 3 servings:

• 400 g chicken breast or crab
• 100 ml soy sauce
• 70 ml teriyaki sauce
• 2 garlic cloves
• 1 small piece(s) of ginger root, approx. 1 x 1 cm
• 100 g green beans
• 2 carrots
• 1 leek(s)
• 2 spring onions
• 4 tsp curry powder
• 1 tsp turmeric powder
• 1 tsp sweet paprika powder
• 1 tsp garam masala
• 1 tsp coriander powder
• some flour
• some peanut oil
• 400 g cream
• 150 g natural yogurt
• Salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

Prepare the chicken breast or crab. Cut the chicken breast into small pieces and place in a bowl. Finely chop the garlic and ginger and add them. Pour the soy and teriyaki sauce over the meat. Stir everything well and marinate for 1 hour. In the meantime, bring water with a little salt to a boil. Clean the beans and place them in the boiling water for 10 minutes. Slice the leek and spring onions. Peel the carrots and slice them into thin strips using a vegetable peeler. Drain the beans in a sieve and add them to the other vegetables. Add the chicken and the rest of the marinade to a large pan or wok. Drizzle with a little peanut oil and fry. Once the meat is cooked through, add the vegetables and seasonings. Add a little more peanut oil if desired. After briefly frying, add 200g of cream with the yogurt. Stir well and sprinkle with a little flour to thicken. Then stir in the rest of the cream. Season the sauce with salt and simmer for about 20 minutes. Meanwhile, prepare a side dish, such as rice.