Finally to my last post for today, or should I say what should have been number 2 but ended up being my third. This dish is a very easy dish to prepare with a yummy flavour, my husband and my son love this one.

                                                                                                                                   Ingredients

800g-1kg Chicken breasts, sliced into strips
2 Tablespoons peanut oil
1 Large brown onion, finely chopped
2 Cloves garlic, crushed
1 Red chili, finely chopped
500ml Coconut milk
Pinch saffron
1 Teaspoon chicken stock granules
2 Teaspoons sugar
1 Tablespoon parsley, finely chopped, to garnish
1 Tablespoon chives, finely chopped, to garnish
pepper to taste
350g Long grain rice

Method

1. Heat 1 tablespoon of oil in a pan, cook chicken in batches until browned, remove from pan, set to one side. Wipe pan clean.

2. Heat the remaining tablespoon of oil in pan, add onion, garlic and chili. Cook until onion softens.

3. Return chicken to pan, add coconut milk, saffron, stock, sugar and season with pepper, stir well. Simmer over medium low heat 20-25 Min’s, until chicken is cooked through and sauce has thickened slightly and reduced.

4. While chicken is simmering, boil the rice until tender, drain.

To serve: Place rice on plate, spoon chicken over rice and sprinkle chives and parsley over the top.

All photo’s taken by me unless otherwise stated.