Chicken coconut curry

Ingredients

• 180 g chicken breast
• 100 ml coconut milk
• 120 g red pepper
• 60 g basmati rice
• 5 ml olive oil
• 3 g curry powder

Method

1. Rinse the basmati rice until the water runs clear. Put it in a saucepan with one and a half times its volume of water and a pinch of salt, bring to the boil, then cover and cook on the lowest heat for 10–12 minutes. Leave covered off the heat for 5 minutes.
2. Meanwhile, cut the chicken breast into bite-sized pieces and the red pepper into strips.
3. Heat the olive oil in a deep frying pan over a medium-high heat and brown the chicken for 4–5 minutes. Add the pepper and cook for 3 minutes more.
4. Stir in the curry powder for 30 seconds until fragrant, then pour in the coconut milk with a splash of water and a pinch of salt.
5. Simmer gently for 10–12 minutes, stirring now and then, until the sauce has thickened and the chicken is cooked through, with no pink in the middle (75°C).
6. Fluff the rice with a fork and serve with the curry.