Sri Lankan Coconut Chicken Curry & Rice

Ingredients

• 6 boneless, skinless chicken thighs, diced into 3cm chunks
• 1 thumb size piece ginger, peeled & grated
• 8-10 curry leaves
• 1 lime, juiced
• ½ small bunch coriander, roughly chopped
• 2-3 red chillies, roughly chopped
• 2 pouches cooked red or brown rice (approx. 500g)
• 1 x 400ml can light coconut milk
• 1 tbsp fish sauce (or soy sauce)
• 1 tsp turmeric
• 1 tsp black mustard seeds
• 1 tsp cayenne pepper
• 2 tbsp cold pressed rapeseed oil
• black pepper
• coconut chips (optional)