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1
Cut the chicken into small pieces and fry in a frying pan. Chop the onion, pepper and chilli and place this in a large saucepan on medium heat, with some oil to cook it gently.
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2
Once the chicken is cooked, the vegetables should be at a good level as well. Throw the chicken in the saucepan (making sure it is cooked beforehand) and turn the heat down slightly (if you were cooking at 8 before, reduce to 5).
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3
Start frying the bacon. I opted for a maple syrup streaky bacon as the sweetness would complement the spices well, and streaky so it goes lovely and crispy. If you are low on space or run out of frying pans, you can cook in the oven. If using bacon lardons, the oven is better. Make sure you stir the saucepan every once in a while until everything is heated through.
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4
Once the bacon is well done (it will soften a bit in the sauce later, so don't be afraid to overcook) place over kitchen towel to mop up the grease (or pour the grease into the sauce if you like, but be weary of those with sensitive stomachs), then cut up into small pieces if needed. Bacon into the saucepan.
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5
The frying pan is done, so move this out of the way and concentrate on the saucepan. Turn up the heat to the medium heat again and add the coconut milk. I added two 110ml sachets, but only because I thought it would be quite dry. Once it was heated and I started stirring, it was very watery, so spent a lot of time reducing the sauce. It was lovely and creamy though so decide which you would prefer.
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6
Next add the honey, various spices, and cashew nuts. If the sauce is very watery feel free to add some corn flour.
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7
Keep this sauce cooking away whilst you prepare the rice. I didn't do anything special with the rice, but next time may try a lemon rice or something else to complement the sweet spiciness of the sauce.
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8
Once the rice is cooked, if the sauce has reduced down enough, serve and enjoy.
