Coconut chicken with spices and herbs

1 tsp cumin seeds

1 tsp coriander seeds

4 cardamom pods (optional)

1 large onion, finely chopped

1 celery stick, finely chopped

thumb size of grated ginger

4 garlic cloves

2 limes — one for zest and juice, the other for serving

1 chilli, finely chopped, or use a dried chilli that has been soaked in boiling water

big bunch of coriander (or parsley); separate the stalks from the leaves and chop the stalks finely

salt

pepper

1 tin of coconut milk

coriander or parsley leaves, lightly chopped

400g chicken, picked from the leftover roast chicken

1 bunch of spring onions, finely chopped (optional)

500g cooked rice

Equipment:

wok, saucepan, or big frying pan