Sri Lankan Coconut Chicken with Pineapple Salsa

Steps

1. BBQ grill to high (if using)
2. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice cooks, pat chicken dry with paper towels, season with salt and set aside. Heat a drizzle of oil in a medium frypan on medium heat and cook first measure of onion for 3-4 minutes, until softened. Add Sri Lankan spice to onion and cook a further 1 minute, until fragrant.
4. Add chopped tomatoes, coconut milk, brown sugar, vinegar, salt and chicken to pan. Stir until combined. Increase heat to high and when sauce starts to simmer, reduce heat to low-medium to simmer for 10-12 minutes, until chicken is cooked through and sauce has thickened.
5. While sauce simmers, trim ends from beans, cut into 2cm lengths and set aside. When sauce has 2-3 minutes of cook time remaining, add beans to pan and cook until tender but still firm to the bite. Season to taste with salt and pepper.
6. Prepare pineapple salsa. Peel and core pineapple then dice 1cm and remove core and seeds from capsicum and dice 1cm. Toss both in a medium bowl with remaining pineapple salsa ingredients. Season to taste with salt and pepper.
7. Place ¾ cup cooked brown rice into each bowl and top with Sri Lankan coconut chicken. Drizzle extra coconut sauce over if desired and top with pineapple salsa.