Curry cucumber chicken

Ingredients for 4 servings:

• 2 onions
• 2 tsp, heaped curry paste (e.g. biryani paste)
• 1 chicken breast fillet(s)
• 5 garlic cloves (depending on how much you like garlic)
• curry powder
• 8 tsp soy sauce (e.g. Kikkoman)
• 1 ½ snake cucumber(s)
• Olive oil for frying
• Water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Quarter the onions and slice into rings. Dice the garlic and cut into slices or wedges. Cut the chicken breast into bite-sized pieces. Quarter the cucumbers and slice into finger-width pieces. Heat oil in a pan and add the onions and curry paste. Stir both frequently while heating. The curry paste develops a special aroma. (Which curry paste you use is a matter of taste. We prefer biryani paste.) When the onions are translucent, add the meat and increase the heat in the pan so the meat is cooked thoroughly. When the meat is almost cooked, add the garlic and season with curry powder. Finally, deglaze the meat with the soy sauce. Stir frequently and let the soy sauce evaporate. When the liquid is almost gone, stir in the cucumber pieces and top up with water (e.g., 2 small cups). Cover the pot. Simmer the cucumbers over medium heat until they are soft (about 35-40 minutes). Add more water if needed. Tip: This dish doesn’t require any salt. However, you should still taste it at the end to see if it’s lacking curry or soy sauce. We like to serve it with jasmine rice.