The Kitchen
What you'll need:
- 4 Chicken fillets
- 20gms Vegetable oil
- 200gms Diced onion
- 200gm Diced carrot
- 50gms Grated garlic
- 50gms Finely diced root ginger
- 50gms Curry powder
- 25gms Turmeric
- 400ml Chicken stock/water
- 1ltr Coconut milk
- 180gms Maple syrup (agave)
- 75mls Fresh lime juice
- Cornflour as required
- 100gms Fresh coriander
- 1kg Cooked rice
- 75gms Butter
Method:
- In a hot pan, fry the seasoned chicken fillets in a little of the oil until golden brown. Roast in the oven for 20 mins at 180°c. Leave to rest.
- Warm the remaining oil in a pan and add all the vegetables. Cook for 5 mins on a medium heat and then add the spices. Fry for a further 2 mins making sure the spices are cooked.
- Add the stock and the coconut milk and simmer for 10-15mins.
- Add the syrup and the lime juice and bring back to simmer.
- Mix a little cornflour with water and add as required to the sauce to get the correct thickness.
- Slice the cooked chicken and add to the sauce along with the fresh coriander.
- Warm the rice and stir in the butter.
- Season to taste, serve and enjoy!