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Japanese Chicken Curry

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500 grams of skinless, boneless chicken thighs

1 whole(s) Onion peeled and finely chopped

4 whole(s) cloves of Garlic peeled and finely chopped

1 thumb sized piece of Ginger peeled and finely chopped

1 tablespoon(s) Japanese Miso Paste

1 tablespoon(s) Hot Curry Powder

400 millilitres chicken stock

100 grams of French Trimmed Green Beans

Vegetable Oil

Steamed plain rice to serve

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