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Smoked chicken with coconut milk curry

Serves 2
Prep time: 10 minutes
Cooking time: 45 minutes

This dish was created for a pot luck dinner and since then has been a real hit. It is a complete meal with carbs, protein and vegetables and has been influenced by Pacific and Thai cuisine.



  • 2 cups basmati rice
  • 2 fresh kaffir lime leaves
  • Pinch salt
  • 150 ml coconut cream
  • 2 spring onions
  • 3 slices fresh ginger
  • 1 smoked chicken
  • 200g steamed fresh beans (or steamed peas in winter)
View the method
  1. Boil rice with salt and Kaffir lime leaves until cooked.
  2. Strain and place in large bowl with the rice.
  3. Add the sliced spring onions cut into 1 cm lengths diagonally.
  4. Add the sliced fresh ginger.
  5. Add beans cut in 2 cm lengths diagonally.
  6. Tear chicken into bite sized pieces & add to bowl of rice.
  7. Place rice mixture into an oven proof platter and pour over the coconut cream.
  8. Add salt if necessary.
  9. Cover with tin foil and place in med oven for 20 mins, then serve. You can take out the slices of ginger before serving if prefered.
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