Put 800 g Chicken breast into a bowl and add 1 teaspoon Soy sauce and 2 teaspoon Cornflour (corn starch). Mix well and set aside.
Heat 1 tablespoon Olive oil in a large pan over a low heat. Add 2 Shallots and cook for 4 minutes.
Add 2 Garlic cloves and 1 tablespoon Fresh ginger and stir in. Then add 1 tablespoon Curry powder, 1 teaspoon Ground turmeric0.5 teaspoon Chinese Five Spice and mix well.
Add the coated chicken.
Mix well and cook for 5 minutes, stirring regularly.
Add 400 ml Chicken stock150 g Green beans and 1 pinch Sugar.
Mix well and simmer for 15 minutes.
Serve with rice and top with sliced spring onions (scallions) and chopped coriander (cilantro).
Notes
If you swap the chicken from breasts to thighs, we recommend trimming off any visible fat to keep them as lean as possible.
If you are going to use beef steak instead of chicken, then add a teaspoon of baking soda to it when marinating to tenderise the meat.
We used a mild curry powder, but you could use a hot one. We wouldn't recommend using garam masala, as that is a finishing spice rather than one used as the main spice.
When you add the garlic and ginger to the pan, make sure you only cook it for 20 seconds so it doesn't burn, otherwise it will change the flavour of the dish.