Quick curry with chicken

Remove the leaves of the pak choi. Chop the leaves and put them aside, we will use them towards the end. Chop the cabbage of the pak choi into bite sized pieces. Cut the chicken into the same sized pieces. Remove the skin of the ginger and cut a piece of 2 by 2 cm of the ginger, grate it. Peel the garlic and cut it in half. Remove the root. Cut the cherry tomatoes in half and chop the spring onions. Squeeze the lemon juice. Put all the ingredients aside.

Put two pans on the stove; one large frying pan and one pan to boil the rice. Put water in the boiling pan and bring it to boil.

Put a bit of oil into the frying pan. Once the oil is hot you can add the pak choi cabbage, add the ginger, some chili flakes, the lime juice and squeeze out the garlic. Fry everything for about 1 minute before adding the chicken. Turn down the stove, add a lot of powdered curry and some kurkuma. Fry whilst stirring for about 5 minutes.

Add the rice and the eggs (be practical, you do not need a separate pan just for the eggs) to the boiling water and boil both for about 8 minutes.

After 5 minutes, you can add the sugarsnaps and the spring onions to the chicken. Stir well and fry for another 5 minutes. Add the cooking cream and heat up the stove so that the curry starts to boil. Taste the curry and add if needed a bit of salt and powdered curry. Keep stirring and add the cherry tomatoes and the leaves of the pak choi after another 5 minutes.

In the meantime you can rinse down the rice and the eggs. Put the rice aside and leave it in the pan. Cool down the eggs, peel them and cut them into quarters.

Serve the curry with the rice and add the eggs and some spring onions as a decoration.

Enjoy!