Coconut Rice Chicken

Ingredients

• 500 g chicken breast fillet
• 2 tbsp clarified butter
• 200 g coconut cream (canned)
• Salt
• Pepper (freshly ground)
• 1 tsp Cayenne pepper
• 2 cardamom pods
• 0.5 tsp garam masala
• 1 tsp freshly grated ginger
• 2 tbsp sesame seeds
• 2 tbsp chopped nuts
• 1 Banana
• 4 small white eggplants (if available)
• 2 coconuts (optional)
• 200 g basmati rice
• 8 lentil flatbreads (Asian, ready-made)
• 300 ml oil (for frying)

Instructions

1. 1.

   Cut the chicken into bite‑sized pieces and season with salt and pepper. Crush the cardamom in a mortar and add ginger, garam masala, and cayenne pepper to the chicken; mix well. Peel the banana and cut it in half; mash one half with a fork and slice the other half.

2. 2.

   Rinse the rice thoroughly under running water, then bring twice its volume of lightly salted water to a boil and simmer covered over low heat for about 20 minutes until cooked.

3. 3.

   Meanwhile, place the washed eggplants on a greased baking dish and bake in a preheated oven at 200 °C for about 20 minutes until they begin to brown.

4. 4.

   Toast the sesame seeds and nuts in a dry pan until fragrant, then set aside.

5. 5.

   Heat clarified butter in a large non‑stick skillet and sauté the chicken over medium heat for 3–4 minutes until browned; add the mashed banana, cook briefly, then stir in coconut cream, simmer slightly, season, and keep warm.

6. 6.

   In a small pan, heat oil and fry each papadam on both sides for about 5–7 seconds. Remove with a slotted spoon and drain on paper towels.

7. 7.

   Serve by arranging rice and chicken (optionally topped with half‑sliced coconuts) with the eggplants; sprinkle with the sesame‑nut mix, and garnish with banana slices and papadams.