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FILL the medium-sized pan with water and salt and bring to a boil. PEEL the carrots and cut them into thin slices. CHOP the chili pepper into small pieces, with or without seeds depending on how hot you like your dish.
REMOVE the bell peppers seeds and cut them 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 them into bite-size pieces. COOK the rice according to the package.
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!