to serve 2

• 2 chicken breasts, diced
• 3tsp ground coriander
• 3tsp ground cumin
• 3tsp ground ginger
• 3tsp rosemary
• Salt and pepper
• 200mls rice cream
• 2tbsp coconut oil

1. Dice the chicken breasts and put in a mixing bowl
2. Add the 2tsp of cumin, coriander, ginger and rosemary as well as seasoning with salt and pepper
3. Rub the spices into the chicken pieces, making sure they are well-covered. For the best flavour, leave this to marinate for at least an hour, but longer if possible
4. Add the 2tbsp coconut oil to a saucepan and melt before adding the chicken pieces
5. Cook thoroughly to ensure that the chicken is cooked through and no longer pink in the middle
6. Add the rice cream and turn down to a low heat.
7. Simmer for a further 10 minutes as this allows the flavours to develop
8. Cook rice, add the chicken curry and serve!

*due to M’s current food restrictions, there are no other added ingredients. However, you can add a variety of vegetables to the recipe as you want