Start cooking the rice. We often use basmati rice, which is cooked for 12 minutes and then rests for 12 minutes under a cloth.

For this recipe, we used a whole chicken, except for most of the skin and the two breast fillets, which were used for this recipe.

Most of the meat was cut off, and the rest was boiled into chicken stock. The shredded chicken meat from the carcass was also used to add to the sauce.

Add coconut oil, curry, turmeric, ground coriander, and chili flakes to a pot over medium heat (chili flakes can be omitted, especially if small children are eating).

While the spices are heating, cut the chicken into smaller pieces, about 2x2 centimeters.

When the spices start to smell (which is a fantastic aroma :-) add the meat to the pot and brown it.

While the meat is browning, peel the carrots and cut them into smaller pieces.

Also, cut the apple into smaller pieces.

Once the meat is browned, add the carrots and apples to the pot and let everything cook for 5 minutes before adding the coconut milk. Let it simmer for 10-15 minutes. Add the shredded chicken meat at the end, so it gets just a minute in the sauce to warm through. It helps to thicken the sauce.

Season with salt and pepper and a splash of lime.

Garnish with fresh coriander.