Chicken Curry with Basmati Rice

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tbsp desiccated coconut
• 200g/7oz basmati rice
• 40g/1¾oz butter
• 1 tbsp vegetable oil
• 1 onion
• 50g/2oz medium-strength curry paste
• 4 small chicken breasts
• 200g/7oz canned tomatoes
• 300ml/10½fl oz coconut milk
• 2 tbsp chopped fresh coriander
• 2 tbsp chopped fresh mint
• 1 lime
• salt and freshly ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the desiccated coconut in a dry pan over medium heat and toast, stirring, for 2 to 3 minutes until golden. Tip out and set aside.

2. Rinse the basmati rice in a sieve under cold water until the water runs clear. Cook it in a pan of boiling salted water for 10 to 12 minutes until tender, then drain, cover and keep warm. Stir in half the butter.

3. Heat the vegetable oil and the remaining butter in a large deep pan over medium heat. Finely chop the onion, add it and cook for 5 minutes until soft.

4. Add the curry paste and cook, stirring, for 1 minute. Cut the chicken breasts into bite-sized pieces, add them and stir for about 3 minutes until lightly sealed.

5. Add the canned tomatoes, breaking them up, and the coconut milk. Season with salt and pepper, bring to a simmer, cover and cook gently for 10 to 12 minutes until the chicken is cooked through and reaches 165°F (74°C) in the thickest part.

6. Meanwhile, roughly chop the coriander and mint leaves. Cut the lime into wedges.

7. Squeeze the juice of the lime into the curry and stir in most of the coriander. Taste and adjust the seasoning with more salt and pepper if needed.

8. Spoon the rice onto plates, top with the curry, and scatter over the toasted coconut, the remaining mint and coriander. Serve with the lime wedges.