Chicken Coconut Curry, Rice And Sambals

CURRY:

4 skinless chicken breast fillets

3 tbs coconut oil

300ml chicken stock

1 x 400ml tin coconut cream

½ onion, finely chopped

2 tsp fresh ginger, finely grated

2 cloves garlic, peeled and finely chopped coriander, chopped, for serving salt to taste

2 tsp fresh lime juice

2 tsp paprika

3 tbs coriander, ground

2 tbs ground cumin

1 tbs curry powder

Heat a large pot over high heat. Cube the chicken breasts and sauté in the coconut oil until golden brown. Remove from the pot and set aside.

Sauté the onion in the same pot until soft and fragrant. Add the garlic and spices, and fry for 30 seconds. Place the chicken back in the pot.

Pour in the coconut cream and chicken stock.

Lower the heat and cook the curry for 20 minutes until the chicken is cooked and the sauce has thickened slightly.

Add the lime juice and season to taste.

Serve with fresh coriander.

RICE:

250 ml white or brown rice salt water

Wash the rice 2 to 3 times to remove excess starch. Place in a medium pot with salt (to taste) and water.

Cook on high heat for 20 minutes or until cooked. Strain and cool.

SAMBALS:

2 medium tomatoes ½ onion, chopped 2 chillies, chopped coriander salt to taste

2 tbs white vinegar

Finely chop the tomato, onion, chilli and coriander. Add salt and vinegar, and mix well. Cool before serving.