Cardamom Chicken with Coconut Rice

No, that's not a crabcake.

Cardamom Chicken with Coconut Rice
Adapted from Anne's Food

Ingredients:
3 Boneless Chicken Breasts
1 Egg
1/2 C. Panko Breadcrumbs
Salt
1 t. Ground Cardamom
Butter, for frying
1 1/2 C. Basmati Rice
1 can Coconut Milk
1 C. Water
1/2 t. fresh Thyme, minced

Optional:
1/2 C. unsweetened Coconut Flakes
3 T. Milk
Lime wedges, for serving

Directions:
If you're using the coconut flakes, start by soaking them in the milk for about half an hour.   Start your rice by mixing the rice, coconut milk, water, and a pinch of salt in a small saucepan.  Bring to a boil, lower the heat and let the rice simmer, covered, until the rice is soft and the liquid is absorbed, about 20 minutes.

Toast the cardamom in a dry skillet for a minute or so.  Cut the chicken into large dice, and mince in a food processor.  Mix the chicken, cardamom, egg, breadcrumbs, a pinch of salt, and, if using, the coconut flakes (drained from the milk).  Shape flattened patties, and fry in a little butter for about 5 minutes on each side.

Plate the chicken with the rice, sprinkle with the Thyme, and serve with a lime wedge.