Creamy Chicken Curry with Jasmine Rice

First, cook the rice: Rinse the jasmine rice under cold water, place it in a small pot, add 300 ml of water, and bring to a boil over high heat. Then reduce the heat to low to medium and simmer the rice until soft for about 15⁠–⁠20 minutes.

While the rice is cooking, prepare the chicken curry. Wash the chicken breast, pat it dry, and cut it into fine strips. Peel and finely chop the onion and garlic.

Heat 2 tbsp of sunflower oil in a pan over high heat. Add the chicken strips and sear them for about 3⁠–⁠4 minutes, stirring constantly.