Coconut Curry Chicken and Rice

Coconut curry chicken and rice. Lizzie Mayson

Here’s a quickie that can be put together in a few minutes using your favorite curry powder. For the purpose of this one-pot book, we experimented by adding the rice to the curry close to the end of cooking. It works brilliantly and is super delicious.

Serves 6 to 8

• 2 pounds organic, free-range chicken breast or thigh meat, cut into 1/2-inch chunks 
• 3 tablespoons of your favorite curry powder
• 3 tablespoons extra virgin olive oil
• 5 1/2 ounces onions, thinly sliced
• 2 garlic cloves, crushed
• Generous 2 1/2 cups coconut milk 
• 1 (14-ounce) can of plum tomatoes, diced, and their juice
• 1 teaspoon sugar
• 1 3/4 cups basmati rice, soaked for 15–30 minutes in cold water and drained
• Sea salt flakes and freshly ground black pepper

To serve:

• 1 lime, cut into wedges
• Chopped cilantro
• 4–6 scallions, sliced on the diagonal

Season the chicken with salt and pepper. Mix together the curry powder and oil in a small bowl. Heat a large saucepan, approx. 10 inches in diameter and 4 inches deep, over medium heat, add the curry oil mixture, and stir for a minute or two. Add the onions and garlic and cook gently for 3 minutes until they start to color.