Coconut Curry

1. Use half of the olive oil and warm it up in a steep pan.

2. Toss in the onions and saute until fragrant.

3. Add in the rice and saute for 2 minutes.

4. Add in broth and cover lid, simmer on low for 20-30 minutes or until all the stock has been absorbed and rice is soft.

5. Season cubed chicken breast with salt, pepper, smoked paprika, cumin, cinnamon, coriander, turmeric, and curry.

6. Massage the other half of the olive oil into the chicken.

7. Cook the chicken until it turns opaque, then add coconut cream and bay leaf.

8. Allow it to simmer for 30 minutes or until sauce is thick (you can add 1 tbsp of corn starch to make the sauce extra thick).

9. Plate with pepper, salads, or with a generous scoop of Sambal (spicy and garlicky).