Coco Nut Cream Chinease (with Rice)

INGREDIENTS

CoCo Nut Cream Chinease

Marinate:
1 tray chicken fillet stripes
3-4 tablespoon butter
Red chilli flakes
5 tablespoon crushed pea nuts (grind)
¼ cup lemon juice
⅓ cup youghurt
½ teaspoon salt.
1 teaspoon garlic
Leave for 2 hrs.

Place marination in a pot & cook for 10 minutes.
Add in sliced carrots & green beans.
Add in long thick slices of onions.
Cook for a few minutes... (Veggies must b crispy)
Add in 1 mug of water with 5 tablespoon of coconut
cream (or as required).
Add in chopped spring onions.
When cooked add in Soya sauce, worchester
Sauce, zeal salt, & black pepper.
(I add a teaspoon of sugar)

Serve with Rice & vermicilli

METHOD

Presentation:
Lay rice in pyrex dish
Lay chicken on top of rice
Add fried chinease furfur just before serving

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