Thai red chicken curry with broccoli and rice

Step 1: Rice

Always wash rice before cooking, drain off excess water with sieve.

Gas Hob (100g rice with 150g water)

• Bring to boil on medium to high heat. (Take off the lid if the water starts to overspill.)
• Turn down to low, cover with lid and cook until water is fully absorbed. (approximately 10 minutes)
• Turn the gas off and rest for 10 to 15 minutes.

Microwave (100g rice with 200g water)

• Microwave on high for 10 to 15 minutes with no lid
• Take out of the microwave, cover with lid and let it rest for 10 to 15 minutes.

Step 2: Chicken,vegetables and Sauce (while the rice is resting)

• Cut the potatoes into small cubes and fry them with a little oil in a frying pan over medium to high heat and season with a little salt.
• Continue to cook them until they are golden crispy outside, then add some water and cover with a lid.
• Continue to cook the potatoes until they are 80% done, then transfer them into a pot.
• Add generous amount of oil to the same frying pan, cook onion over medium to high heat and season with a little salt until they are soft.
• Add chicken into the pan and cook until 80% done. (golden brown outside and still a little soft in the middle)
• Transfer the onion and chicken into the pot with the potatoes, add sauce and continue to cook until chicken and potatoes are fully cooked. (Add a little water if the sauce gets too thick.)

Step 3: Broccoli

• Add a little oil to wok or frying pan and place over medium to high heat.
• Add in broccoli, season with salt and stir continuously for 1 minute.
• Add a little water just to cover the bottom of the pan and cook with lid on until the vegetables are tender.
• Add vegetables to the curry.