-
1
Wash the chicken breasts in lemon juice.
-
2
Add the olive oil, seasoning, and curry powder to a frying pan and fry over medium heat.
-
3
Allow the flavours to gently fuse together.
-
4
Add the onions, garlic, thyme, chilli peppers, and peppers and fry for a few minutes until soft.
-
5
Increase the heat to high, add the chicken and fry until browned.
-
6
Turn the heat down and add water to halfway up the chicken breasts.
-
7
Cover and simmer for 20 minutes, then add the tomato puree.
-
8
Cook for a further 10 minutes until the chicken is cooked through.
-
9
Remove the chicken from the sauce and leave to rest.
-
10
Finish the sauce with the coriander.
-
11
Reheat to serve.
-
12
Cut the tips off both ends of the plantain.
-
13
Make 4 lengthways slices through the skin from one end to the other.
-
14
Peel the skin from the flesh sideways, cut the peeled plantain in thirds crossways, and then cut each half lengthways.
-
15
Heat the oil in a pan over medium heat, add the plantain, and cook until golden.
-
16
Wash the rice until the water runs clear.
-
17
Add the rice and 300ml (10fl oz) water to a pan with the cloves, bay leaf, and olive oil.
-
18
Bring to the boil, then cover, and reduce the heat to the lowest setting.
-
19
Cook for 10 minutes, then remove from the heat, leaving the lid on, for a further 10 minutes, then remove the cloves and bay leaf and fluff up the rice with a fork.
-
20
To serve, mound the rice on 4 warmed plates.
-
21
Top with 3 plantain slices.
-
22
Diagonally slice the chicken, and place on top.
-
23
To finish, spoon the sauce over, and serve immediately.
