Indonesian Style Chicken Breast and Veg Curry

Meanwhile, pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp of salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, heat a large frying pan on medium heat (no oil).

Once the pan is hot, dry-fry the desiccated coconut, stirring regularly, until lightly toasted, 1-2 
mins, then transfer to a bowl for later. TIP: Watch it like a hawk as it can burn easily.

Heat a drizzle of oil in the (now empty) frying pan on medium heat, then add the garlic, ground 
coriander, Indonesian style spice mix and tomato puree. Cook for 1 min.

Next, add the green beans, coconut milk, veg stock paste and water for the sauce (see ingredients for amount) to the pan.

Stir to combine, bring to the boil, then lower the heat and simmer gently until the chicken is cooked through 5-6 mins. Add a splash of water if it gets too thick. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, zest and halve the lime. Halve the chilli lengthways (see ingredients for amount), deseed, then finely chop.

Add the lime zest and sliced chilli to the bowl of toasted coconut. Squeeze in a quarter of the lime juice, season with salt and mix well to combine. Set your sambal sprinkle aside.