Coconut Curry Chicken with Rice

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. Add the rice, 300 ml water, and a pinch of salt to a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

   ~20 min

   Why?
2. 2

   While step 1 cooks

   While the rice cooks, pat the chicken breasts dry with paper towels and cut them into 2 cm pieces. Season with 1/4 tsp salt and 1/4 tsp black pepper.

   ~5 min

3. 3

   Heat 1 tbsp oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 4 minutes without moving, then stir and cook for 3 more minutes until browned on all sides. Transfer the chicken to a plate.

   ~4 min

   Why? Technique
4. 4

   Reduce heat to medium. Add 2 tbsp curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and stir to scrape up the browned bits. Simmer for 5 minutes until the sauce thickens slightly.

   ~6 min

   Why? Chef's tip Technique
5. 5

   Return the chicken to the skillet along with any resting juices. Simmer for 5 minutes, stirring occasionally, until the chicken is cooked through and reaches 74°C (165°F) and the sauce coats the back of a spoon. Taste and add the remaining 1/4 tsp salt if needed.

   ~5 min

   Why? Chef's tip
6. 6

   Fluff the rested rice with a fork. Divide the rice between two bowls and spoon the coconut curry chicken over the top.

   ~2 min