Mix 2 tbsp of your favourite curry powder with enough lemon or lime juice to make a nice paste – in a small container suitable for the fridge
Slice 1 whole chicken breast (organic) up and put in with the curry, turning over and over until coated. Place in fridge for 5mins to 1 hour (as it suits)
Prepare a salad 
Lettuce – handful per person
Grate and combine, equal quantities of raw daikon(chinese turnip), carrot and beetroot, ginger to taste
Cucumber sliced
Tomato sliced – 1 per person
Plate up for each person – spreading vege around the plate to look nice
Boil a small amount (allow 1/2 cup person) of edamame noodles or wild rice as you prefer
When ready – use 2 tbsp sesame oil in pan and cook chicken pieces
Serve noodles and chicken on top of the salad
With 200mls of coconut cream deglaze the pan you cooked the chicken in – when the cream is nicely coloured and bubbling pour over the chicken and salad.
Serves 3-4 people.

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