Mild Indian-Style Chicken Curry

Place rice in a large saucepan of cold, salted water and bring to the boil. Cook for 20–22 minutes or until tender. Drain and keep warm.

Heat oil in a large, non-stick frypan over medium heat. Season chicken with salt and pepper and add to frypan. Cook for 2-3 minutes each side or until golden. Remove chicken from pan and keep warm.

While chicken is searing, finely chop onion and garlic. When chicken has been removed the frypan, reduce heat to low. Add onion and cook, stirring regularly, for 3 minutes or until softened. Add garlic and stir for 1 minute until fragrant and softened.

Stir in curry powder and cook for 2 minutes or until fragrant.

Add tomatoes, coconut milk (reserving 1 tablespoon of coconut milk for serving), curry leaves, 60ml (1/4 cup) water and 1⁄4 teaspoon salt flakes, increase heat to medium and bring to a simmer.

Return chicken to frypan and cook for 25 minutes or until chicken is tender and cooked through and sauce is thickened. Pick coriander leaves from their stems. Top curry with coriander and drizzle with reserved coconut milk. Serve with brown rice.