Serves 3–4 people:

Spice blend for Bombay Chicken

Preparation:

Cook the rice according to the instructions on the package.

Cut the chicken breast into chunks. Finely chop the onion. Trim the green beans and snap them in half.

Boil the beans until just tender.

Wash or peel the cucumber, cut it lengthwise into quarters and remove the seeds. Slice into half-centimetre thick pieces. Squeeze over the lime and season with a pinch of salt. Give it a stir and set aside.

Heat oil in a wok or heavy-bottomed pan. Sauté the onions until translucent. Add the chicken pieces and stir-fry them.

After about 5 minutes, add the spice mix, lower the heat, and stir well. Immediately add the coconut milk and water. Stir again.

Once it starts simmering again, add the green beans. Let it cook gently for another minute.

Serve with the rice and the cucumber-lime salad.

ENJOY!
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