Madras Chicken Curry with Kiwifruit Salsa and Rice

Steps

1. Combine rice, coconut milk, water and pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tightfitting lid and reduce to very low heat to cook for 15 minutes. Turn off heat and leave, still covered, for a further 10 minutes. Do not lift the lid at any time.
2. Heat a drizzle of oil in a small fry-pan on medium heat. Cook onion for about 3 minutes.
3. Add chicken, cook for 3–4 minutes. Add coriander stalks and curry paste and cook for 1 minute until fragrant.
4. Add all remaining curry ingredients and bring to a simmer. Simmer on medium heat for 5 minutes, stirring often. Season with salt and pepper.
5. While curry is cooking, scoop out kiwifruit flesh with a spoon and roughly chop; finely chop coriander leaves; dice cucumber 1cm; add to a bowl with mung beans, chilli flakes (if using) and lime juice. Toss to combine.
6. Spoon ¾ cup cooked rice into each bowl, top with Madras chicken curry and serve kiwifruit and cucumber salsa on top. Sprinkle over thread coconut.