Chicken in coconut and coriander sauce with chakalaka salad

Ingredients for 6 servings:

• 400 g white cabbage
• 2 carrots
• 2 bell peppers, orange
• 5 onions
• 2 can/n baked beans, approx. 420 g each
• 1 plantain(s)
• 800 g chicken breast fillet(s)
• 1 can coconut milk, approx. 400 ml
• 400 g rice
• 4 tbsp vegetable stock powder
• 2 tsp curry powder
• 1 tsp thyme
• 2 tsp sweet paprika powder
• 5 tbsp oil for frying
• some cayenne pepper
• some garlic spice
• Spice mix (fried chicken seasoning)
• Coriander powder
• Fondor
• pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

A trip into South African cuisine

Dice the bell pepper and 3-4 onions. Peel and finely grate the carrots. Wash and trim the flesh, and cut into pieces. Slice the banana, and cut the cabbage and remaining onions into thin strips. Heat the oil in a large pot and add the diced onions and carrots. Sauté over medium heat for about 10 minutes, stirring occasionally. Then add the remaining fresh vegetables and sauté for another 10 minutes. Add the thyme, curry powder, garlic powder, and paprika. Depending on how spicy you like it, add more or less cayenne pepper. Heat everything for 1-2 minutes, stirring thoroughly. Finally, add the baked beans and vegetable stock powder. Cover and simmer on low heat for 20-30 minutes, depending on how intense you want the flavor. Season the meat on both sides with the roast chicken seasoning, cut into strips, and pan-fry. Cook the rice according to the package instructions. Meanwhile, fry the onion strips in a separate pan and set aside. Once the meat is cooked, deglaze with the coconut milk and bring to a boil briefly. Season the meat with coriander, roast chicken seasoning, pepper, and Fondor. To serve, garnish the rice with the roasted onions and banana slices.