Curried Coconut Chicken and Rice

Put the chicken in a bowl, grate over the garlic and stir through half the oyster sauce. Season with salt and pepper and leave it to marinate.

• 4 boneless, skinless chicken thighs
• 1 garlic clove
• 1 tbsp oyster sauce
• salt and pepper

Pick the coriander leaves and finely chop the stalks, keeping them separate.

• 5g coriander

Put the rice and water in the Sistema rice cooker, fit both lids and microwave on full power for 10 minutes.

• 150g jasmine rice
• 300ml cold water

Heat a saucepan over a medium-high heat, add a splash of the coconut milk and cook for a few seconds. Stir in the coriander stalks, curry paste and the rest of the oyster sauce and cook until fragrant.

• 1 tbsp Thai yellow curry paste
• 1 tbsp oyster sauce

Add the water and the rest of the coconut milk, bring to the boil, then simmer over a low heat for 10 to 15 minutes.

• 200ml full-fat coconut milk
• 200ml water

Meanwhile, heat the air fryer to 200°C. Brush the chicken with the oil and cook it on the crisper tray for 18 to 20 minutes, turning it halfway, until charred at the edges and cooked through.

• olive oil

Season the broth with the lime juice, sugar, salt and pepper, adding more lime juice if you like it sharper.

• juice of ½ lime
• ¼ tsp sugar

Divide the rice between bowls, ladle over the broth and top with the sliced chicken. Finish with the chilli oil, crispy onions, coriander leaves and a lime wedge.

• 2 tsp chilli oil
• about 15g crispy onions
• ½ lime, in wedges