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Ingre­di­ents

34 cup rice
1kg chicken or 750 g chicken breasts
+- 500g but­ter­nut chopped
1 green pep­per, finely chopped
1 onion, finely chopped
2 Tspoons olive oil
1 400g can coconut cream
juice and zest of 1 lemon
1 stick cin­na­mon
4 tspoons curry pow­der
34 cip chicken stock
salt and black pep­per
2 Tspoons chopped corian­der to garnish

Method

One can put every­thing into the pot in lay­ers at once, pour the cream and spices over, but I find that if you are using chicken fil­lets, they tend to stick to each other in the bak­ing process.

So what I pre­fer to do is, fry the onions a lit­tle first, then add the chicken and then quickly brown it. Remove the pot from the heat, and then remove the con­tents from the pot.

Into the same pot pour the rice. Arrange the chicken, but­ter­nut and green pep­per on top of the chicken.

Com­bine the coconut milk, lime zest and juice, curry pow­der and chicken stock. Pour this spicy mix­ture over the dish and sea­son to taste.

Bake the dish in the coals for approx­i­mately an hour, or until all the ingre­di­ents are done. Always ensure that you have more coals on the lid of the pot than under­neath it.

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