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1
Season chicken with salt and pepper. Heat 2 tbsps Flora cuisine in a large, deep frying pan over a high heat. Add in chicken and fry for 5 minutes, until lightly browned on all sides. Lift the chicken pieces out of the pan onto a plate.
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2
Add remaining Flora Cuisine to the frying pan and heat through. Fry the onion slices, stirring, until softened but without browning.
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3
Meanwhile, make the ginger and chilli base. In a food processor, blend together the garlic, tomatoes, ginger and chilli until smooth.
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4
Add the tomato puree to the onions in the pan. Fry for another 2 minutes then add the ginger and chilli mixture. Crumble in the stock cube, stir, then pour in 600ml boiling water.
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5
Add the browned chicken pieces to the pan. Bring to the boil, cover and simmer for 15 minutes.
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6
Add the rice to the same pan, reduce to a simmer, cover with foil and a lid so that no steam can escape and cook over a very low heat for 20 minutes.
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7
Take the lid off and scatter the sliced peppers and okra over the rice.
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8
Cover and cook for 10-15 minutes until the vegetables are softened and the rice tender.
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9
Just before serving mix the vegetables through the rice and scatter over coriander.
