Malaysian Chicken Kapitan Style Curry and Jasmine Rice

a) Meanwhile, boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. 

c) Add the rice and cook for 12-13 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) While the rice cooks, halve, peel and thinly slice the onion.

b) Heat a drizzle of oil in a large frying pan on medium heat. Once hot, add the onion and diced chicken, season with salt and pepper and fry, stirring occasionally, until golden and cooked through, 10-12 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

c) While it cooks, peel and grate the garlic (or use a garlic press).

d) Once the onion is golden, add the sugar (see pantry for amount), garlic and Malaysian style paste to the pan. Cook until fragrant, 1-2 mins more. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) Meanwhile, trim the green beans, then cut into thirds. 

b) Stir in the coconut milk and water for the sauce (see pantry for amount) and bring to the boil.

c) Next, stir in the green beans and cook for another 5-6 mins.

a) Once roasted, stir the sweet potato into the curry.

b) Season with salt and pepper. 

c) Add a splash of water if you feel it needs it.