Served with salad of coriander, chilli, tomato, cucumber and lime alongside Basmati rice

Ingredients

  • 2 chillis
  • 2 cloves of garlic
  • 2 chicken breast
  • coriander leaves
  • cucumber
  • lemongrass
  • 4 tomatoes finely chopped
  • ginger
  • basmati rice
  • 0.5 cup sugar
  • coconut milk
  • chicken stock
  • olive oil
  • shallot
  • 0.25 cup water
  • 1 tsp cumin seeds

Method

  • Heat oven to 180 degrees.
  • Mix garlic, lemongrass, chilli, coriander, ginger and olive oil in bowl and add chicken and marinade for at least ½ hour (or as long as you can)

Method

  • Fry rice in olive oil, chili, garlic, lemongrass and ginger. Then cover it (double liquid to rice) in coconut milk and chicken stock and simmer for 20 minutes.

Method

  • Place chillies, sugar, water, lime juice and cumin seeds in a saucepan and cook over medium heat until sugar has dissolved. Cook for 4 minutes and add 2 tomatoes and cook until the mixture is thick.

Method

  • Make the salad with coriander leaves, cucumber, tomato, shallot, lime and oil with a pinch of sugar and salt .

Method

  • Chargrill the chicken breast in a pan over medium heat for 3 mins on each side, then cover in tinfoil and place in reheated oven for 15 mins (or until cooked) season to taste
  • Chargrill the tofu in a pan over medium heat for 3 mins on each side, season to taste
  • Place the basmati rice in a mould in the center of the plate and add chicken slices in a circle on top. Pour the sweet chilli sauce on top and finish with the salad. Place the tofu on either side of the plate and pour a few drops of the sauce around the plate