INGREDIENTS

• 500g chicken breast (cubed)
• 400g button mushrooms (halved or whole if very small)
• 1 red bell pepper (diced)
• 3-4 medium tomatoes (coarsely cubed)
• 1 large pink or white onion (cut into wedges)
• 2 cups basmati rice
• 4 cups of water
• 1 tbs Caribbean mixed herbs (thyme, basil, marjoram, savory and parsley)
• 2 tbs mild curry powder
• ½ tbs garlic powder
• ½ cup coconut milk powder
• 3 tbs butter or oil for frying
• sea salt to taste

EQUIPMENT

• wok or pot with a lid to fry chicken and veggies
• large pot with a lid to cook rice

METHOD

1. Place cubed chicken and onion in a wok or on the bottom of the pot and fry on butter or oil for a while.
2. In meantime cook rice in a covered pot with 4 cups of water, coconut milk and a bit of salt.
3. Add also mushrooms and cook covered until chicken is ready.
4. Stir in peppers and spices (curry powder, garlic, herbs) and cook uncovered until all water is gone.
5. Once everything is cooked combine both pots, season to taste with salt and enjoy.

Serve 4-5 people as a main dish or many more as lunch or snack.