Chicken Curry with Coconut Rice & Tomato Salsa

1kg Skinless chicken breasts
60ml Olive oil
1 Onion
2 Bay leaves
4 Cardamom pods
1tsp Breyani masala
100ml Apricot jam
2 Garlic cloves
3tbs Curry paste
1tin Coconut milk
100g Fresh coriander
Salt & Pepper

Method:
1. Chop onions finely. Sauté in olive oil with the dry spices.
2. Cut chicken into cubes and season. Brown chicken slightly and add the curry paste.
3. Add coconut milk and apricot jam and cook to reduce the sauce.
4. Adjust the seasoning and sprinkle with fresh coriander leaves.

Coconut Rice

200g Rice
1tin Coconut Milk
250ml Water
Salt & Pepper
Toasted coconut flakes

Method:
1. Bring rice, coconut milk and water to a boil.
2. Stir in salt. Cover tightly, reduce the heat to a simmer and cook for 15 minutes.
3. Turn off the heat and leave covered to steam for 5 minutes.
4. Fluff up with a fork and sprinkle with toasted coconut flakes.

Coriander, Tomato & Onion Salsa

2ea Tomatoes
1ea Red onion
200g Fresh Coriander
30ml Castor Sugar
50ml Olive Oil
50ml White wine vinegar

Method

1. Blanch and refresh the tomatoes to remove the skins, cut into quarters and take out the seeds.
2. Cut tomatoes into small cubes.
3. Chop red onion and coriander finely.
4. Add all the ingredients to the white wine vinegar.
5. Season with salt & pepper.