4 cups of rice
1 large size coconut
1 kilogramme of chicken
Seasoning ( knorr chicken (2 cubes), curry, thyme)
1 medium size Onions
Onion, pepper and tomatoes (pureed)
2 cooking spoons of groundnut oil
Cut the chicken into servable sizes and rinse them. Pour into a pot and add 1 cube of knorr chicken, some grated onion and some salt and cook till the chicken becomes tender. Pour the 2 cooking spoon full of groundnut oil into a frying pan and when it becomes hot, pour the puree into it and stir it from time to time, add a little salt and seasoning and cook for 15 minutes, then pour the cooked chicken as well as the chicken stock into the puree and cook for another 5 minutes. The coconut is grated using a grater to get the coconut milk which will be used in cooking the rice (Coconut milk is a sweet, milky white cooking base derived from the meat of a matured coconut). Grate the onion as well and pour it into the coconut milk. Pour the coconut milk in a pot, add some salt, seasoning and bring to boil. Rinse the rice and pour it into the coconut milk and allow the rice to cook for 30 minutes. The coconut rice is ready to be eaten; some people may eat it plain while others may want some sauce added to it.
This serves 4 people
The drink from coconut milk is made by adding sugar and evaporated milk to the coconut milk and refrigerating it. This drink can be served alongside the coconut rice or taken alone.