One-pot Sri Lankan coconut chicken curry

TIRED of the same old curries? Give this flavourpacked chicken and coconut Sri Lankan curry a go.

SERVES: 4 PREP: 25 minutes COOK: 40 minutes

Ingredients

200g basmati rice 500ml (2 cups) boiling water

Pinch of salt

2 tsp sweet paprika

2 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

½ tsp ground black pepper

¼ tsp chilli powder 40g ghee or butter

1 large brown onion, halved, thinly sliced

8 fresh curry leaves

3 garlic cloves, crushed

2 long fresh green chillies, deseeded, finely chopped 2cm piece fresh ginger, peeled and finely grated

2 tsp tomato paste 600g chicken thigh fillets, trimmed, cut in 3cm pieces

250ml (1 cup) coconut milk

2 tomatoes, each cut into eight wedges

Fresh coriander, to serve Pappadums, to serve

Method

1. Place rice in a large deep 3L (12 cup) microwave-safe bowl. Add boiling water and some

salt. Cover with plastic wrap, leaving a vent. Place dish in microwave. Use the sensor cook instructions (this recipe is cooked using the NeoChef Smart Inverter Microwave Oven). Choose the weight of the rice, in this case 0.2kg, and press start (this should take about 25 minutes). After cooking, separate grains with fork. Re-cover and set aside.

2. Place paprika, ground coriander, cumin, turmeric, pepper and chilli powder in a 2.5L (10 cup) microwave-safe dish. Cover, microwave on 100 per cent, stirring halfway through for 1 minute, or until aromatic.

3. Add ghee or butter, onion, curry leaves, garlic, green chilli, ginger and tomato paste. Stir until well combined. Cover, microwave on 100 per cent for about 5 minutes or until aromatic and onion is soft.

4. Add chicken to spice mixture and stir to combine. Stir in coconut milk. Cover, microwave on P-70, stirring halfway through, for 10 minutes. Add the tomatoes. Microwave for 5 minutes or until chicken is cooked through. Season well. Top with coriander. Serve with rice and pappadums.