Indian coconut mint chicken

Ingredients for 2 servings:

• 1 some mint leaves or orange mint, to taste
• 1 clove(s) garlic
• 2 cm ginger, fresh
• 50 ml olive oil
• 1 Habanero pepper(s)
• 1 tbsp peanut sauce
• 1 dashes lime juice
• 1 tbsp honey
• 1 tsp salt
• 35 ml chili sauce
• 400 ml coconut milk
• 1 cup jasmine rice
• 400 g chicken breast fillet(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Combine the marinade ingredients in a blender or blend until smooth. Cut the meat into bite-sized pieces and marinate for a day. This time isn’t necessary, though. Add the meat, including the marinade, to a hot pan and sear. Meanwhile, cook the rice as usual. Once the meat is cooked, deglaze with all of the coconut milk, bring to a boil, and reduce slightly. Season to taste, adding more salt if needed. If you like it spicier, add a chopped habanero pepper.