Chicken with Coconut Milk

Ingredients
4 Chicken Breasts (cut into strips)
6 Cardamom Pods
6 Cloves
2 Inch Cinnamon Stick
1 Onion (finely chopped)
1 Inch Ginger (chopped)
3 Green Chillies (de seeded and thinly sliced)
4 Tablespoons Lemon Juice
1 Teaspoon Turmeric
200ml Coconut Milk
1 Red Pepper (thinly sliced to garnish)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender
1 Frying Pan
1 Spatula

The Good Bit

1. Quickly fry the chicken off in the pan in a splash of oil until it begins to brown, remove and set aside. Add a splash more oil to the pan and fry the cardamom cloves and cinnamon for 1 minute.
2. Turn down the heat and add the onion and cook for 5 minutes, whilst this is doing, blend the garlic, ginger, chillies and lemon juice into a smooth paste, add into the frying pan along with the turmeric and cook for another 5 minutes.
3. Pour in the coconut milk, season and bring to the boil, add in the chicken and simmer for 15 minutes.
4. Serve when done, with a garnish of red pepper strips, these can ever be raw or quickly fried.
   

Serves 4

Lemon and Lime Chicken

Ingredients
4 Chicken Breasts (chopped into chunks)
1 Red Pepper (cored, de seeded and sliced)
1 Green Pepper (cored, de seeded and sliced)
1 Onion (sliced)
1 Lime (jested and juiced)
1 Teaspoon Chilli Powder
250g Long Grain Rice
1/2 Lemon
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan (2/3rds full with boiling salted water or chicken/vegetable stock)
1 Spatula
1 Zester

The Good Bit

1. In the large frying pan heat gently the onion, chicken, peppers, chilli powder, lime zest and juice, stirring occasionally until the chicken is cooked through and the vegetables are tender, 10-15 minutes. Season to taste.
   
2. Meanwhile in the large pan boil either the water or stock and squeeze in the juice of half a lemon and then drop in the used lemon half, stir in the turmeric and then add in the rice and cook to packet instructions, usually 10 minutes, this should be ready about the same time as the chicken.
3. Serve the rice in a ring with the chicken inside.
   

Serves 4