Malaysian-Style Coconut Chicken Breast With Jasmine Rice

Cut the chicken breast into even bite-sized pieces. Rinse the jasmine rice until the water runs mostly clear. Chop the onion, mince the garlic and finely slice the tender lower part of the lemongrass. Measure the coconut milk, curry powder and red curry paste so everything is ready before you start cooking.

Put the rinsed jasmine rice in a saucepan with the appropriate amount of water for your rice. Bring to the boil, cover, reduce to the lowest heat and cook until tender. Remove from the heat and leave covered for 5–10 minutes, then fluff with a fork.

Heat the cooking oil in a large saucepan or deep frying pan over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and lemongrass for 1 minute, then add the curry powder and red curry paste. Cook for another minute until fragrant.

Add the chicken pieces and stir well so they are coated in the curry base. Cook for 3–4 minutes, turning regularly, until the outside of the chicken loses its raw colour. Pour in the coconut milk and stir until the sauce is smooth and evenly combined.

Bring the coconut sauce to a gentle simmer, then reduce the heat. Cook uncovered for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. Season with salt and black pepper to taste.

Taste the curry and adjust the seasoning if needed. Spoon the fluffy jasmine rice into warm bowls or plates and serve the coconut chicken alongside or over the rice. Spoon plenty of the fragrant curry sauce over the chicken and serve immediately.