All Asian countries have their own version of chicken curry. This one is Surinamese with a lot of curry powder and chili paste. Exactly the one, you get from a Surinamese toko / take-away.
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Red chili paste (sambal)
Garlic clove, mashed
Plant-based oil (best: sesame or coconut)
Green to garnish (coriander, parsley, chives..)
Cut the onion in small cubes.
Heat the oil in a deep pan. Fry the onions until glazy about 5 minutes. Stir well.
Cut the mock chicken in 0,5 X1 cm pieces.
Peel the potatoes, cut them in 0,5 cm cubes.
Trim the ends of the green beans and cut them in 1 cm long pieces.
Add the mock chicken in the pan with the onions. Stir well 1 minute. Add curry powder. Sautee 1 more minute. Add the rest of the ingredients (potatoes, beans, coconut milk, garlic, salt and peper). Cook on a low heat about 20 minutes until the potatoes are soft.
Leftovers are also great in a sandwich or wrap the next day.
Tip: Add chickpeas instead of green beans for variation, to make it more Indian. Add wok veggies and tomato ketchup to make it more Chinese.