Mango Chicken Curry with Coconut Rice

Steps

1. Cook rice Combine rice, water, coconut and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a 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.
2. Start curry Pat chicken dry and season. Heat a drizzle of oil in a large fry-pan on high heat. Add chicken and cook for 2-3 minutes, until browned but not cooked through. Reduce heat to medium-high. Add onion, garlic and ginger paste and curry spices and cook for 1 minute, stirring until fragrant.
3. Cook curry Add water and scrape any brownings from bottom of pan. Cook for about 2 minutes, until nearly evaporated. Stir through coconut milk and bring to a simmer. Reduce heat to low-medium and simmer gently for about 3 minutes, until flavours develop.
4. Finish curry Drain mango and roughly chop. Add mango to curry and cook for a further 2-3 minutes, until chicken is cooked through and sauce has slightly thickened and reduced. Remove curry from heat, stir though spinach, soy sauce and season to taste. Peel cucumber into ribbons.
5. Spoon ¾ cup coconut rice between plates and top with curry. Sprinkle over cucumber ribbons or serve on the side.