Curry and Rice

Method

Heat coconut oil in a large pan and fry the sliced onions until golden brown. Add minced garlic, grated ginger, and green chillies, stirring for one minute until fragrant. Stir in the curry powder and turmeric, cooking for another minute to bloom the spices. Add the cubed chicken and cook for three to four minutes until beginning to colour. Pour in the coconut milk and diced tomatoes, then add salt and curry leaves, bringing to a gentle simmer. Cover and cook for fifteen to twenty minutes until the chicken is cooked through and the sauce has thickened slightly. Meanwhile, cook the basmati rice separately in boiling salted water for twelve to fifteen minutes until tender, then drain and fluff with a fork. Serve the curry over the steaming rice, spooning extra sauce over the top.