Chicken and Vegetable Coconut Curry
Cook the rice in 500 ml (approximately 1 3/4 cups) salted boiling water for 20-25 minutes. Meanwhile, rinse the chicken, pat dry and cut into bite-size pieces.
Rinse the spinach and spin dry. Blanch the tomatoes in boiling water, rinse with cold water, peel, quarter, remove seeds and cut into small cubes. Peel the onion and garlic and chop finely.
Heat the oil in a pan and brown the meat well on all sides. Remove from the pan and set aside. Sweat the onion and garlic until translucent in the chicken drippings. Add the spinach and wilt. Add the tomatoes and deglaze with the coconut milk.
Return the chicken to the pan and season with salt, pepper, curry and a dash of lime juice. Simmer for 5 minutes over medium heat.
Serve the curry in bowls with rice and garnish with lime wedges.