Chicken paniki with banana and coconut rice

Name: chicken paniki with banana and coconut rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g White rice bag 1 kg; 1 package coconut milk 200 ml; 1 Scale chicken breast in cubes (about 375 g); 3 el (sunflower oil; 2 onions in parts; 1 cabbage coarsely chopped; 1 pot Bumbu spice ajam paniki 295 g; 2 bananas in slices

A tasty recipe. The main course contains the following ingredients: poultry, white rice (bag 1 kg), coconut milk (200 ml), chicken breast (diced (about 375 g)), (sunflower) oil, onions (in parts), pointed cabbage (coarsely cut ), boemboe ajam paniki (295 g) and bananas (in slices).

Ingredients

Directions

Sprinkle the rice in a pan. Add the coconut milk and 400 ml of water and stir well. Bring to boil. Stir in the rice, put a lid on the pan and let the rice, without stirring, on low heat in about 10 min. The water. Turn off the heat and let it continue for another 15 minutes. Stir with a fork.
In the meantime, dry the chicken dry with kitchen paper. Heat the chicken in a stirring stir fry the chicken in about 6 minutes until golden brown. Add the onion and cabbage and stir-fry for another 3 minutes. Pour in the Bumbu spice and bring to the boil while stirring. Cover and simmer for about 20 minutes on low heat. Season with salt and pepper.
Serve the chicken paniki with the slices of banana and coconut rice.