Serves up to 4. Preparation time 15mins, cooking time 35mins

Ingredients

600g cold cooked white rice
3000g shredded cooked chicken (left-over roasts are great)
1 400ml tin of coconut milk
1g each of black pepper, cumin, ground coriander, paprika and ground ginger
(optional: add some dried chillies to the above spices if a hotter version is preferred)
250g frozen mixed vegetables (parboiled and drained)
½ a small onion (thinly sliced)
12 mini plum/cherry tomatoes (sliced into 3 or 4)
10ml sunflower oil
salt to taste

Method

Start with the coconut sauce by mix the spice mix, coconut milk and a couple of pinches of salt in a small pan. Bring to the boil and then continue simmering over a moderate heat, stirring occasionally, for about 30 mins. The mixture should be thick and have reduced by about two thirds. Meanwhile, in a large wok or similar, add the sunflower oil followed by the onion and tomato. SautÈ for about 5 mins. Add the reduced coconut milk sauce, stir then add the chicken. Continue sautéing for about 3 minutes. Add the mixed vegetables and rice. Mix thoroughly together and check for salt. Continue stir-frying for about 5mins until rice is thoroughly heated throughout. If the rice looks a bit try, add 2 or 3 tbsp of water and heat through. Serve while hot.