Ingredients
- 900 g of organic, free-range chicken breast or thigh meat, cut into 1cm chunks
- 25 g of curry powder
- 3 tbsp of extra virgin olive oil
- 150 g of onions, thinly sliced
- 2 cloves of garlic, crushed
- 600 ml of coconut milk
- 400 g of plum tomatoes, diced
- 1 tsp of granulated sugar
- 300 g of basmati rice, soaked for 15-30 mins in cold water and drained
- 1 lime, cut in wedges, to serve
- 1 small handful of coriander, chopped, to serve
- 4 spring onions, sliced on the diagonal, to serve
Method
Step 1
Season the chicken. Mix together the curry powder and oil in a small bowl.Step 2
Heat a large saucepan over a medium heat, add the curry oil mixture and stir for 1-2 mins. Add the onions and garlic and cook for 3 mins until just browning.Step 3
Add the chicken chunks and toss lightly to coat with the curry oil mixture. Reduce the heat, cover and simmer for 3-4 mins, stirring occasionally.Step 4
Pour in the coconut milk, add the tomatoes and their juice and season with salt, black pepper and sugar. Bring to the boil, stirring, and then cover the pan with a lid and simmer gently until the chicken is cooked. Chicken breast should take 5-6 mins; thigh meat will take a little longer, about 10-15 mins.Step 5
Sprinkle in the rice 6-8 mins before the end of cooking. Remove from the heat and set aside for 7 mins, tightly covered, to allow the rice to swell.Step 6
To serve, squeeze over lime juice to taste and sprinkle with fresh coriander and lots of spring onion. Accompany with a bowl of organic salad leaves.