1 cup Red Rice

500g Diced free range  chicken breast or thigh

2 carrots

1 yellow capsicum ( or any other colour)

Spring onion – 2 Stems

1 small zucchini or 1/2 large

bunch radish

2 cloves garlic

6-8 large  Baby Romas tomatoes

2 cups  organic coconut milk

1 Banana- mashed

4-6 kaffir lime leaves or Laksa leaves

 Splash  EVOO ( Extra Virgin Olive Oil )

BEANS 

*200-500g fresh greens ( 1 garlic clove , 1 teaspoon dried or fresh italian herbs , 2 tablespoon EVOO

SPICES

1 Tablespoon , of Ground coriander, Garam Masala , Cumin, Hot Indian curry powder.

1 teaspoon of chilli flakes or  1 fresh chilli  or Sambal Olek

METHOD 

  Chicken Curry 

1. Heat EVOO  add garlic , spring onions and spices. Make into paste add a splash water.
2.  Add vegetables , stir  for 2-3  mins.
3. Add chicken stir for 4-5 mins.
4. Add leaves , banana and coconut milk and simmer until cooked , making sure there is still some liquid to pour over top when serving

Red Rice 

1.  Meantime boil water  then  and add red rice stirring until cooked , strain and serve

Beans

1. Boil water in a pot
2.  cut ends of beans
3. When water is boiling add beans make sure  they are still crunchy ( roughly 2-3mins)
4.  Strain and add ,  remainder of ingredients.

 

SERVE :

Place red rice on plate with chicken curry on top and beans to side.

YUMMMMMMYYYYYY  !!!!!

VEGETARIAN  OPTION– Eliminate chicken and replace with cauliflower, broccoli and or pumpkin and sweet potato.