Directions:

1. For 1.5 cups of black and 1.5 brown rice you will need six and a half cups of water with a pinch of salt, and 1 tsp of olive oil
2. Put it on to cook using brown rice mode
3. Slice chicken nice and thin
4. Chop up garlic, ginger, and chilli
5. Cut onion into halves and slice
6. Slice the capsicums long side
7. Slice carrot long side and dice it into long stripes
8. Cut broccoli
9. Take the tails of snow peas removing the seam threads from the sides
10. Mix together soy sauce, tamarind paste, fish sauce, sesame oil, paprika, himalayan salt, natvia and 9 spice
11. Put olive oil in the pan, add chopped up spices and lime leaves and fry for 2 minutes constantly turning and add dry and wet spices mixture to it and mix well.
12. Follow with the chicken and fry until golden, then put it aside.
13. In the Separate pan fry onions, once half cooked add, carrots frying for one minute add capsicums, turn a couple of times and then add this mixture to the cooked chicken.
14. Hit up the pan with the olive oil then put broccoli and snow peas sprinkle it with a bit of salt and then fry it on the pan for 2 minutes, put it under the grill into the oven for 2 minutes then take it out and let it rest
15. On the meanwhile pour coconut cream into the little pot and bring it to the boil then add it to the pan with chicken and veggies and mix well then follow with the broccoli and snow peas and mix again.
16. Squeeze lime over the curry, then quarter the halves of the limes and put it in, take curry off the stove and let it rest for 15 minutes.
17. Remove lime leaves out of the curry as they are not edible.

Serve and enjoy your lunch.

Bon Appetit!