Indonesian Style Coconut Chicken Curry

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and season with salt and pepper. Cook until browned all over, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Stir in the Indonesian style spice mix and garlic. Cook, stirring, for 1 min.

Stir in the coconut milk, ketjap manis, soy sauce, sugar and water for the curry (see pantry for both amounts).

Bring to the boil, then reduce the heat slightly and simmer until the sauce has thickened and the chicken is cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

Add the sugar snap peas half way through cooking.

When the chicken curry is cooked, stir in half the lime juice.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Fluff up the rice with a fork and stir through the lime zest.