Recipes
Date posted: 01/05/2018
Ingredients
| Cup of rice | 1 |
| Coconut milk | 200ml |
| Everyday Favourites cayenne pepper | 1g |
| Everyday Favourites turmeric | 2.5g |
| Everyday Favourites mixed spice | 2g |
| Everyday Favourites medium curry powder | 33g |
| Everyday Favourites garlic powder | ½ tsp |
| Everyday Favourites chilli powder | ½ tsp |
| Green pepper | 1 |
| Tomato puree | 20g |
| Everyday Favourites medium desiccated coconut | 20g |
| Chicken breasts or sweet potato | 2 |
| Salt/pepper | to taste |
| Red or white onion | 1 |
| Sunflower oil | 1 tbsp |
| Optional ingredients for the finishing touch | |
| Fresh chives | |
| Fresh bay leaves |
Method
- Preheat Oven to 180°C.
- Season your chicken breasts with a pinch of salt and pepper, then place in the oven for 10 minutes.
- Add water to a pan and cook your rice until boiling.
- Preheat oil in a wok or a non-stick frying pan.
- Add the onion and green pepper and cook until soft.
- Using the cooked chicken breasts, shred the chicken or dice, which ever you prefer, then add to the wok.
- Add coconut milk and the various spices listed in the ingredients, keep mixing until cooked.
- Garnish with a sprinkling of fresh chives and bay leaves.