members recipes

Ingredients
4 big chicken filets, skin- and boneless

7-8 small onions

1 can of haricots verts, drained

1 tsp curry

½ dl sherry

1,5 tsp crushed fresh ginger

1,5 tsp crushed fresh coriander

½ tsp chiliflakes

1 tbsp fresh lime juice

1 tbsp chinese soy sauce

1 tbsp concentrated chicken broth

3 dl cream

The frying broth from the pan together approximately ½ -1 dl

Butter, coldpressed rapeseed oil

Salt, pepper

Method
Slice the chicken filets in about 1 cm thick slices. Give them a light fry in a mix of butter and oil in a hot pan, spice them up with some salt and pepper and put them aside. Pour some water in the pan and let it boil, save it for later. Peel the onions and cut them in four parts, fry them in a big casserole in a mix of butter and oil. Add curry and let fry, stir. Pour the sherry in the casserole and let it boil. Put the meat in, add cream, lime juice, broth, ginger, coriander, soy sauce, chiliflakes, some more pepper and salt and the water you boiled in the pan. Let it simmer for 20-30 minutes. Add the beans and serve with newly cooked basmati rice and any salad you like.

Forgive me my bad English.