Indian bean curry

Ingredients for 2 servings:

• 1 vegetable onion(s)
• 3 garlic cloves
• 1 chicken breast fillet(s)
• 200 g beans, green (princess beans), frozen
• 2 slice(s) ham, smoked
• 1 carrot(s)
• ½ stalk(s) leek
• 1 can kidney beans
• 2 tsp tomato paste
• 2 tsp red curry paste
• 1 tsp, heaped curry powder (garam masala)
• 1 tsp, heaped ginger, grated
• 2 tbsp oil
• 100 ml coffee cream, 10%
• 250 ml milk
• 1 tsp brown sugar
• salt and pepper
• some parsley, chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the chicken breast and ham into thin strips, the onion into small pieces, and the carrot and garlic into thin slices. Split the leek in half, wash it, and cut it into strips. Drain the kidney beans and thaw the green beans. Heat the oil in a large pan. First, fry the green beans briefly, then add the onion and ham and fry briefly. Add the chicken breast and fry for a further 1-2 minutes. Add the garam masala, leek, and carrots and fry for 1 minute. Add the garlic and ginger, tossing well, then add the kidney beans. Add the curry paste and tomato paste and stir everything briefly. Deglaze with the coffee cream and milk and cook for 2-3 minutes. Add the chopped parsley and season with sugar and pepper. The ham means the dish may not need any additional salt, so taste and see if it needs it. Serve with basmati rice.