Ingredients

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

Directions

• Preheat the grill to medium heat. Sprinkle the coconut onto a baking tray and toast under the grill until just golden-brown. Set aside.
• Put the basmati rice in a lidded saucepan then cover with 400ml/¾ pint cold water. Add half of the butter
• then cover the pan
• place it over a high heat and bring just to the boil. Reduce the heat to its lowest setting and cook the rice for 12-15 minutes
• or until the rice has absorbed all the water and is just tender.
• Meanwhile
• heat the vegetable oil in a frying pan over a medium heat. Add the onion and stir-fry for 2-3 minutes
• or until just softened. Add the curry paste and stir-fry for a further minute.
• Add the chicken to the pan and stir well to coat it in the sauce.
• Add the tomatoes and coconut milk
• stir well and bring the mixture to the boil
• then reduce the heat until the mixture is simmering and simmer for 10 minutes
• or until the chicken is cooked through and the sauce has thickened slightly.
• Stir in the chopped coriander
• mint and lime juice
• then stir in the remaining butter and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• fluff the cooked rice using a fork
• then divide it equally among four serving plates. Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut.