Coconut Curry Chicken - cooking recipe

Ingredients

1 1/2 cups white rice
2 teaspoons curry powder
1 (13 1/2 ounce) can coconut milk
4 boneless skinless chicken breasts, cut into strips
2 teaspoons five-spice powder
3 1/4 cups water, salted
3 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon black pepper

Preparation

In a medium saucepan, bring 3 1/4 cups salted water to a boil.
Add the rice, bring to a simmer, cover and cook for 20 minutes.
Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook 1 minute.
Add the coconut milk and cook until reduced by half, about 7 minutes.
Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
In a large, heave skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering.
Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
Stir in the coconut curry sauce.
Serve over the rice.