|300 g||basmati rice|
|1||onion — finely sliced|
|2||garlic cloves — mashed|
|500 g||chicken breast fillets — or thighs|
|extra virgin olive oil — for frying|
|50 g||curry paste|
|700 ml||stock — chicken or vegetable|
Soak the basmati rice in water and the teaspoon of salt for 30 minutes.
Fry the onions and garlic a splash of olive oil in a heavy based pot with tight fitting lid over a medium heat until soft.
Remove the onions and garlic from the pot and set aside.
Increase the heat and add more oil if required and fry the chicken in batches, sealing the chicken pieces.
Place all the chicken back into the pot, add the onions and curry paste and fry for a few minutes until the chicken is well coated with the paste.
Drain the rice from the water and spoon the rice over the chicken.
Pour over the stock, bring to a slow simmer and place the lid on top.
Reduce the heat to medium low and let it cook for 30 minutes (The temperature must be high enough to steam the rice but not burn the bottom of the pot).
After 30 minutes quickly lift the lid and test a grain of rice to see if it is cooked. Replace the lid and let it stand for 5 minutes to rest.
Use a fork to loosen the rice and serve with sambals, yoghurt, toasted shredded coconut and naan bread.
Reprinted with the permission of Heinstirred.