Peanut Coconut Chicken

Rinse the black rice and cook it in a rice cooker or pot according to package instructions.

Dice the onions and mince the garlic. Cut the chicken breast into bite-sized pieces.

Heat olive oil in a pan. Add the onions, garlic, and chicken pieces, and cook until browned.

Stir in the curry powder, grate in the fresh ginger, and add a splash of soy sauce.

Pour in the coconut cream, add the tomato paste and peanut butter. Mix well and let simmer on low heat until the sauce thickens.

Serve the creamy chicken mixture over the cooked black rice. Garnish with peanuts and fresh coriander.