- 3 chicken fillets
- 1/2 fresh coconut (or 2 large handfuls of grated coconut)
- 150 gram fresh spinach
- about 6 Dutch carrots
- 1 chili pepper
- about 1 thumb of fresh ginger root
- 1 red bell pepper
- 400 gram rice
- 100 ml coconut cream (or use regular cream instead)
- olive oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- medium-sized pan
Preparation — 15 minutes
FILL the medium-sized pan with water and salt and bring to a boil.
PEEL the carrots and cut into thin slices. CHOP the chili pepper into small pieces, with or without seeds depending how hot you like your dish. REMOVE the bell peppers seeds and cut into medium-sized pieces. RINSE the fresh spinach and get rid of the hard stems. GRATE the ginger root and coconut and set aside. Remove any excess fat or muscle from the chicken fillets and chop into bite-size pieces.
COOK the rice according to the package.
Finishing the creamy coconut chicken and rice — 10 minutes
HEAT olive oil in the large skillet and add the chicken pieces. COOK them 2-3 minutes and then add in the carrot slices and bell pepper pieces. COOK 5 minutes more and then add in the spinach, chopped chili pepper, grated coconut and ginger root. When the spinach is cooked enough, POUR in the (coconut) cream and season with pepper and salt.
DRAIN the rice and serve with the chicken mixture. Enjoy!