Add the salt, coconut oil and butter. Reduce the heat to medium–low and cook for 20 minutes, or until the rice is tender. Drain if needed. Serve the chicken curry with the coconut rice.

Spoon a ladleful of chicken curry on top of each portion of rice. Garnish with a sprinkling of desiccated coconut.

Fluffy, fragrant Rice Cooker Coconut Rice in minutes ... such as grilled chicken, shrimp stir-fry, roasted vegetables, fish ...

The coconut curry rice bowl was available ... The team recommends topping the rice, beans and sauce with a grilled protein like chicken or shrimp. We’ve scaled all the restaurant-sized recipes ...

2. Wash chicken and cut into small pieces. Add chilli powder, 1 tsp ginger garlic paste, curd and salt. Mix well and keep aside for 3 to 4 hours. Marinating the chicken overnight is advised. 3. Heat ...