peel and chop the shallot finely

remove the seeds from the pepper and cut the flesh into thin strips

trim the carrot and half it lengthwise, then slice into thin fingers

zest the lime and cut the remaining flesh into segments

drain the kidney beans and rins

remove the skin from the chicken thighs and chop the flesh into 2cm cubes

put a drizzle of oil into a large frying pan and heat to medium high

add the cubed chicken and stir until sealed on all sides and golden brown on the edges

add the diced shallot and carrot and stir well until the vegetables are softened

add the pepper and the ginger puree and continue to stir for 2-3 minutes

stir through the poudre de colomb

add the lime zest, kidney beans and a splash of water

add the chicken stock cube, the coconut milk.

season well with salt and pepper and cook for a few minutes till the chicken is completely cooked

garnish with coriander and serve