Chicken Curry

Method

1. Soak basmati rice in cold water for 30 minutes, then rinse 2-3 times until water runs clear.
2. Cook the rice: bring 1.5 cups of water with a star anise to a boil, add 1 cup of rinsed rice, boil for 3 minutes on high heat, then reduce to low heat and simmer for 10 minutes.
3. In a separate pan, heat extra virgin olive oil and sauté sliced spring onion (white part), diced carrot and zucchini until softened.
4. Add chopped lemongrass, finely chopped ginger, and dried chili (or fresh if available). Sauté for a minute.
5. Remove the vegetable sofrito from the pan and set aside.
6. In the same pan, heat seed oil and sear the chicken (cut into bite-sized pieces) seasoned with cardamom and curry powder until well browned.
7. Deglaze the pan with a splash of water, scraping up any browned bits.
8. Return the vegetable sofrito to the pan and add coconut milk. Simmer for about 5 minutes on high heat.
9. Add pineapple chunks near the end of cooking and stir gently.
10. Adjust salt to taste and garnish with the reserved green part of spring onion. Serve alongside the cooked basmati rice.