Cardamom Chicken with Coconut Rice

Yummy Food!  I adapted this recipe from a food blog I have bookmarked.  Food blogs are awesome by the way.  Anyway, I adapted it because I was really unsure if the chicken should be cooked before putting it through the food processor and was not motivated to comment and ask.  Besides, she is on the other side of the world and I am not sure the time difference and I needed to get it together quick.  So you have the original AND my version, which was delicious by the way.  I converted all the metric measurements too!  I did double the panko and coconut, good thing too!  Lots of luck with that, ugh! 

Cardamom Chicken with Coconut Rice
Serves 4

3 large chicken breast
1 egg
3 T milk
6 T panko breadcrumbs
6 T coconut flakes (unsweetened)
1 tsp ground cardamom
S/P
Olive Oil, for frying

I use a rice cooker, so adjust water to your method:

1C basmati rice
1 can lite coconut milk
water (to make 2 cups total of liquid)
Pinch of Sea Salt

For Chicken:
Whisk egg and milk (can use whatever milk you have on hand)
In a separate bowl whisk Panko, coconut and cardamon

S/P your chicken, dredge in egg then in breadcrumsb, repeat with each breast.  Heat saute pan to med/hi with olive oil, or cooking spray and pan fry about 6 minutes on one side, 5 on the other, then let rest for about 10 minutes.

If cooking rice on the stove, mix the rice, coconut milk, water and salt in a saucepan. Bring to a boil, lower the heat and let the rice simmer, covered, until the rice is soft and the liquid is absorbed. (20-25 minutes.)