3⁄4 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
3⁄4 cip chicken stock
salt and black pepper
2 Tspoons chopped coriander to garnish
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.