Caribbean-inspired chicken breasts with coconut rice – Food & Home Magazine

Ingredients

• <h3>CHICKEN</h3>
• 2 bananas
• 2 garlic cloves, peeled and minced
• pinch dried chilli flakes
• 15ml (1 tbsp) ground cumin
• 15ml (1 tbsp) ground coriander
• 125ml (½ cup) coconut milk (reserve 60ml from the tin for the rice)
• 2,5ml (½ tsp) ground ginger
• 30ml (2 tbsp) hot English mustard powder
• zest and juice of 1 lime + extra wedges, to squeeze
• handful coriander leaves, roughly chopped + extra leaves, to garnish
• salt and freshly ground black pepper, to taste
• 4 chicken breasts (skinless and boneless)
• <h3>RICE</h3>
• 250g cooked basmati rice
• 60ml (4 tbsp) coconut milk
• toasted coconut shavings, to serve