Season the chicken with salt and pepper.
Heat 2 tbsp of the oil in a large deep frying
pan over a high heat then add the meat and
fry for about 5 mins till golden all over. Lift
out of the pan onto a plate.
Add the rest of the oil to the pan and fry
the onions until soft but not golden, about
5 mins. While the onions cook, make the
ginger and chilli base. Put the garlic,
tomatoes, ginger and chilli into a food
processor or blender and whizz till smooth.
Add the tomato purée to the onions, fry for
another 2 mins then add the ginger and chilli
mix. Crumble in the stock cube, stir then
pour in 600ml boiling water. Add the chicken,
bring to the boil then simmer for 15 mins.
Put the rice into a large bowl, cover with
cold water and use your hands to wash the
grains. Tip the water out then repeat twice
until the water runs clear. Add the rice to the
pan, turn the heat down to a simmer then
cover with foil and a lid (so no steam can
escape) and cook for 20 mins.
Take the lid off (the rice won’t be cooked
yet) then scatter the peppers and okra over
the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just
before serving, mix the veg through and
scatter over coriander.