for 4 people

Coconut sambal

100 g	coconut flakes
1 dl	water
1	lime, the whole juice
1	spring onion incl. green part, finely chopped onions, greens set aside
1	garlic clove, finely chopped
1	red chilli, deseeded, finely chopped
½ tsp	salt

Chicken

1 tbsp	white flour
500 g	Skinless chicken steaks, cut into strips approx. 2 cm wide
½ tsp	salt
a little	pepper
	peanut oil for frying
¾ tsp	ground cardamom

Cucumber salad

2 tbsp	peanut oil
1	lime, the whole juice
¾ tsp	salt
a little	pepper
2	cucumbers, quartered, cored, thinly sliced
1 bunch	basil, leaves torn off

How it's done

Coconut sambal

In a bowl, mix the desiccated coconut with all the other ingredients up to and including the salt, leave to stand for approx. 5 mins.

Chicken

Empty the flour into a deep dish. Season the chicken, toss it in the flour in batches and then shake off the excess. Heat a dash of oil in a non-stick frying pan. Fry the chicken for approx. 8 mins. per batch. Remove, add the cardamom, mix, keep warm.

Cucumber salad

Mix the oil and lime juice in a bowl, season. Slice the reserved spring onion greens into rings, add along with the cucumber and basil, mix. Plate up the cucumber salad and chicken, serve the coconut sambal alongside.

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