Sri Lankan Spiced Chicken with Fragrant Kedgeree

Steps

1. Preheat BBQ grill to high heat (if using). Combine rice, water, turmeric and a pinch of salt in a 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 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Fluff up cooked rice with a fork.
2. Thinly slice brown onion; remove woody ends from asparagus and thinly slice; cut carrot in half lengthways and thinly slice; halve cherry tomatoes; roughly chop first measure of coriander. Set all aside.
3. Pat chicken dry and cut into 4cm pieces. While rice is steaming, heat a drizzle of oil in a large fry-pan on medium-high heat. Toss chicken in a bowl with Sri Lankan spices, flour and salt. Add chicken to pan and cook for about 3 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest.
4. Wipe out pan and return to medium-high heat with a drizzle of oil. Cook onion and carrot for 3 minutes, until starting to soften. Add kedgeree paste and cook a further 1 minute, stirring until fragrant. Add asparagus, stock, honey and salt and cook for 30 seconds, until stock has nearly evaporated.
5. Add cooked and fluffed rice to pan, along with cherry tomatoes and any chicken resting juices. Stir to combine and cook for a further 1-2 minutes. Season to taste. In a small bowl, combine all coriander drizzle ingredients.
6. To serve, pile fragrant kedgeree onto plates and top with Sri Lankan-spiced chicken. Generously dollop over coriander drizzle and garnish with coriander leaves.