Easy Spiced Chicken and Cucumber Sambal

Nutrition per serve

Ingredients

• 1clove garlic
• 1bunch makrut lime leaves
• 75g green beans
• 1pcs capsicum
• 1pcs Lebanese cucumber
• 1bunch mint
• 150g basmati rice
• 20g shredded coconut
• 300g free-range chicken thigh fillets
• 40g nasi goreng paste
• 2g chilli flakes
• 15g butter
• 10ml neutral-flavoured oil
• 15ml white vinegar
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Separate the lime leaves, remove the central vein and finely shred (cut the lime leaves very finely to release maximum flavour). Trim the beans and cut into 3cm lengths. Thinly slice the capsicum. Coarsely chop the cucumber and mint leaves, discarding the stems.
2. Step 2 — Cook rice
   Melt 15g butter in a small saucepan over medium-high heat. Cook the garlic and lime leaves, stirring, for 1 min or until fragrant. Add the rice and cook, stirring, for 1 min or until the grains are coated. Add 250ml (1 cup) water, cover and bring to the boil. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Remove from the heat.
3. Step 3 — Toast coconut
   While the rice is cooking, put the coconut in a cold medium frypan over medium heat (starting with a cold pan ensures the coconut toasts evenly and prevents burning). Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan.
4. Step 4 — Brown chicken
   Cut the chicken into bite-sized chunks. Put the chicken, nasi goreng paste and 2 tsp oil in a large bowl and stir to coat. Heat the same pan over medium-high heat. Cook the chicken, stirring regularly, for 5 mins or until golden (the chicken won't be cooked through).
5. Step 5 — Add vegetables
   Add the beans, capsicum and 1 tbs water to the chicken and cook, stirring occasionally, for a further 4-5 mins until the vegetables are tender and the chicken is cooked through.
6. Step 6 — Make sambal and serve
   Meanwhile, put 1 tbs white vinegar and 1 tsp sugar in a bowl and stir until the sugar dissolves. Add the cucumber, mint, coconut and a pinch of chilli flakes (if preferred, omit the chilli and serve separately), season with salt and stir to combine. Divide the rice, chicken mixture and sambal among bowls to serve.

Allergens

Milk, Sulphites