Caribbean Coconut and Lime Chicken
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1 red onion, thinly sliced
2 tbsp sesame seeds
200g basmati rice, cooked
3 tbsp cooking oil
3 Bay Leaves
1 tsp Roasted Cumin Seeds, Ground
1 tsp Tamarind Paste
½ tsp Red Chillies, Crushed
½ tsp salt
½ tsp pepper
Heat a frying pan or skillet over medium heat. Add the sesame seeds and toast until brown and fragrant, about 1 minute. Remove from heat and set aside.
In a large pan, heat the oil and add the bay leaves, cumin and red onion. Cook for around 10 minutes.
Add the tamarind paste, red chillies, salt, pepper. Cook for a further 2 minutes.
Add the rice and sesame seeds and mix well. Serve.