INGREDIENTS
½ chicken breast
60g basmati rice
½ lemon
½ lime
3 garlic cloves
60g mushrooms
60g tinned Pineapple
1 banana
1 tsp root ginger
1 sprig thyme
2 bay leaves
1 tsp mint
1 lemon grass stalk, split
1 tsp smoked paprika
1 tsp cumin seeds
1 tsp mustard seeds
1 tbsp vegetable oil
2 cloves
1 tsp chilli flakes
1 tsp curry powder
200ml coconut milk
1 tbsp double cream
Recipe continues
METHOD
In a saucepan cook the basmati rice with a dash of lemon, thyme and boiling water.
Split the lemon grass stalk, roughly chop the ginger and peel the garlic cloves. In a frying pan add the oil, lemon grass, garlic, seasoning, mustard seeds, chilli flakes, cloves, cumin and curry powder. After a few minutes add the coconut milk, double cream, 2 slices of lemon and 2 slices of lime.
Slice the chicken breast. Then in a separate pan saute the chicken in a little oil with the cumin, a sprig of thyme and then add the chopped mushrooms, pineapple chunks and chopped banana and mint and cook for a further minute.
Serve the chicken curry with the basmati rice and finish with a drizzle of double cream.