2 cups Sunwhite Basmati/long grain rice, cooked
100 g coconut milk
1 cup tomato paste
2 tablespoons seven-spice mix
2 chicken breasts, skin removed and cut into chunks
½ cup coriander, chopped
1 large onion, chopped
1 red pepper, chopped
2 tablespoons olive oil
100 g cooked peas
Salt and pepper
In a big bowl, mix the chicken breasts with the coconut, a tablespoon of seven-spice mix of the spice mix, and a teaspoon of salt and pepper. Cover the bowl and let the chicken marinate for half an hour.
In a pot, heat the oil and cook the onion with the seven-spice mix over high heat until the onion becomes tender and translucent. Add the chicken pieces, pepper and tomato paste. Lower the heat, cover the pot and cook for 25-30 minutes.
Add the rice, peas, coriander and a cup of water if needed to the pot. Season with salt and pepper, mix well, cover the pot and cook for 5-10 minutes.
Garnish with coriander and serve.
You can grill the marinated chicken pieces in the panggangan and serve it alongside the rice and sauce separately.