Louise's Amateur Curry Time:
Method
Make skewers of diced chicken breast, pepper, onion and haloumi cheese and coat in a marinade of Kentish Rapeseed Oil, finely chopped chilli, crushed garlic, balsamic vinegar, salt and five spice. Cover and leave in the fridge for a few hours or overnight.
Using a wok or large pan, sweat lots of chopped onion in warm oil with crushed garlic and finely chopped ginger, then add two generous table spoons of Geo Organic Rendang Paste and mix together. Add chopped chilli and diced pepper.
After a minute or so add 3/4 of a tin of Biona Organic Coconut Milk and turn up the heat until your sauce is simmering. Give it a stir here and there for the next half hour while it reduces and thickens.
Meanwhile, heat your oven to 160Fan and pop in your chicken skewers loosely covered (yes you could cook them in the wok too but I like them this way as they stay so tender and juicy - justified if you fancy a bit of crispy kale later to finish the dish). Turn the skewers after 10 mins and re-cover - they'll take around 20 in total.
Remove from the oven and let them rest for a minute or two then slide their yumminess off the skewer and into the simmering sauce. Add the juice of a lime to the mix.
Pour the remaining coconut milk into a pan, along with enough water to cover your Veggie Perrin Basmati Rice, bring to a gentle simmer and then leave it pretty much alone.
Taste and tweak as you go and when all is cooked to your satisfaction, serve with a nice cold beer.