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.
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