- 1 tbsp sunflower oil
- 6 oz. cooked chicken, diced
- 4 scallions, minced
- 2/3 cup coconut milk
- zest of 1 lime
- 1/4 cup parsley, minced
- salt
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp ground black pepper
- 3 green chiles, seeds removed, minced
- 3 garlic cloves, minced
- 2 tbsp cilantro, minced
- 1 tsp ground turmeric
- 2 tbsp vegetable oil
- 1 cup basmati rice, raw
- Steam basmati rice according to directions.
- Combine chiles, garlic, cilantro, lime zest, turmeric, 1/2 tsp salt, coriander,cumin, black pepper, and vegetable oil. Set aside.
- Saute chicken in sunflower oil. Add scallions. Saute 2 minutes. Remove from pan.
- Pour 1/3 cup coconut milk into pan and bring to boil. Add 6 tbsp of the paste that was set aside. Cook 1 minute. Return chicken to pan. Add remaining coconut milk. Simmer 8 minutes. Season with salt to taste
- Serve on rice.