Slice the chillies in half; remove the seeds and stalk. Dry fry in a
pan for 1-2 mins until they smell fragrant. Remove from pan, place in a
bowl and cover with 300ml of boiling water. Soak for at least 20
Fry the onion over a moderate heat for 5-10 minutes until golden.
Turn the heat down low. Add the spices and cook gently for 2 minutes,
stirring all the time.
Add the chicken and fry until sealed.
Whilst the chicken is cooking, place the chillies and liquid into a
blender. Add the garlic, raisins & peanut butter, and blend until
Add the blended chillie sauce to the pan; add the cinnamon stick &
lime juice and stir in the sour cream & chocolate. Bring to the boil,
reduce the heat and simmer for 20-30 mins.
Cook the rice according to your prefered method. Whilst cooking, chop
the coriandor and grate the lime zest. When the rice is done, drain and
add the coriander, lime zest and lime juice.