Butter Chicken and Rice

Rinse the rice until the water runs clear. Put in a medium saucepan with 450ml water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, quarter the carrots lengthwise and thinly slice. Crush or finely chop 2 garlic cloves. Reserve a few coriander sprigs, then coarsely chop the remaining leaves and finely chop the stems. Thinly slice the chicken.

Heat 1 tbs vegetable oil in a medium deep frypan over high heat. Cook the chicken and carrot, stirring, for 2-3 mins until starting to brown. Remove from the pan. Add the garlic, coriander stems and curry paste to the pan and cook over medium heat, stirring, for 30 secs or until fragrant.

Stir the tomato puree and coconut milk into the curry mixture and bring to a simmer (see Kitchen 101). Reduce the heat to medium and cook, stirring occasionally, for 13-15 mins until the sauce is starting to thicken. Stir in the chicken, carrot and 1 tsp sugar and cook for 3-4 mins until the chicken is tender. Remove from the heat. Taste, then season with salt and pepper.

Add the chopped coriander to the rice and stir to combine. Divide the coriander rice and butter chicken among bowls, scatter with the reserved coriander sprigs and enjoy!

Keep an eye on the curry when bringing it to a simmer; it's important it doesn't boil or the coconut milk may separate.