And now I’m going to tell you how I made this chicken with lime and coconut sauce:

 

The first thing I did was to cut the chicken breasts into cubes and remove any remaining fat. Then I put the cubes in a lunch box with the juice of a lime, a dash of soy, a pinch of salt, a pinch of pepper, a teaspoon of Garam Masala and a dash of cane syrup. I left it to marinate for a few hours in the fridge.

 

Once this time had elapsed, I put a few drops of olive oil in a frying pan and when it had come to temperature I added the chicken cubes, with the liquid from the marinade, cooked for a few minutes and added a splash of Manzanilla wine. I cooked so that the alcohol evaporated and cooked the chicken cubes until they browned a little. Then I added half a can of coconut milk and let it cook for a few minutes.

 

I diluted the cornstarch flour in a little water and added it to the pan. I let it cook and stir well with a wooden spoon.

 

To finish, I grated a little lime peel, a little mandarin peel, some finely chopped parsley and a few slices of lime over the top of the pan.

 

On the other hand, I cooked the basmati rice in salted water for the time indicated by the manufacturer. Then I drained it and put it in small glasses. On top I put a spoonful of Patak’s Tikka Masala.