Coconut Chicken with Coconut Rice

A combination of two recipes here and here makes a quick and easy meal!

Ingredients

Chicken

• 1 teaspoons curry powder
• 200ml coconut milk
• 2 skinless, boneless chicken breasts (about 500 grams)
• 1 teaspoons five-spice powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Rice

• 1.5 cups water
• 200ml coconut milk
• 1.25 cups Jasmine Fragrant (or White) Rice 

Let's cook!

Rice

1. Place water and coconut milk in a saucepan and bring to the boil.
2. Add the rice, return to the boil
3. Reduce heat to medium and stir well.
4. Cover and cook for 20 minutes. (start on the chicken while you wait)
5. Remove from heat and set aside, covered, for 5 minutes.
6. Drain and fluff with a fork.

Chicken

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat, 
2. Stir in the curry powder and cook for 1 minute. 
3. Add coconut milk and cook until reduced by half, about 7 minutes. 
4. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper. 
5. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. 
6. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes. 
7. Stir in the coconut curry sauce. Serve over the rice.