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Garlic and Ginger Chicken Stew

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Instructions

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Heat a drizzle of oil in a frying pan. Drop in your Diced Chicken and cook for about 10 minutes or until browned. Season with a little salt and pepper.
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Heat a pan of water with a little salt. Prep the Garlic Clove (chop, grate, press) and zest the Lime and then chop in half. Add the Basmati Rice to the pan and cook for about 10 minutes. Once done drain and leave in the pan with a lid on (or cover with foil).
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Stir the Garlic Clove, Tomato Puree and Ginger Puree into the Diced Chicken and fry for a couple of minutes. Then pour in the Coconut Milk, Sugar, Chicken Stock and Water. Stir well. Bring to the boil then lower the heat to simmer and thicken.
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Add the Baby Leaf Spinach and cook for a couple of minutes until wilted then stir in the Lime and Soy Sauce. Stir together and season with a little salt and pepper.
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Share out the Basmati Rice across your plates and top with the stew. Chuck a little Lime zest over the top. Eat and enjoy!
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