- Cook the chicken until it reaches core temp of 75 in a pre heated oven (180°C).
- Cook the basmati rice as per instructions and add the peas, spring onions and coconut. Season with salt and pepper.
- Add all the dip ingredients together and dress the chicken. Keep some of the sauce and serve in a dip pot.
- Place the rice in a container and slice the chicken on top. Dress with more sauce.