Chicken with Masala Spicepaste Surinamese style

This paste has 3 chilis for heat on the front of the package. The 2 packages I already used had only one chili. Lets get cooking spicy today.

They use a lot of green beans in Surinam, but the yardlong variety. I only had access to our usual green Bobby beans. You can either make this dish with rice or cook it with potatoes.

I opted for Basmati and went ahead and started the ricecooker first.

Boneless and skinless chicken thighs are working great here, but prawns or Tofu would work too.

Recipe for 4:

400 g chicken thighs

1 tbsp oil

1 yellow onion

2 spring onion

3 garlic cloves

200 g green beans

3 hardboiled eggs

250 ml water

1 spicenblend package

1 1/2 ricecooker cups Basmati

Chop both types of onions and sautee them in oil for 3 minutes. Keep some of the soring onion green back for garnish. Cut the chicken thighs in bite size chunks and add them to the wok.

Clean the beans and cook them together with the eggs for 10 minutes. Let the eggs cool in cold water.

Add the spiceblend to the wok and pour in the water. Cook for 7 minutes, then add the beans and the rice to thicken the sauce.

Peel the eggs and cut them in slices and set them on top. Sprinkle with green onion.