In a medium saucepan, bring 3 1/4 salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 mins. Meanwhile, in a small saucepan, heat 1 tbsp olive oil over medium heat, stir in the curry powder and cook for 1 min. Add the coconut milk and cook until reduced by half, about 7 mins. Toss together the chicken, five-spice powder and 1/2 tsp each salt & pepper.
|
In a large, heavy skillet, heat 2 tbsp olive oil over medium-high heat until shimmering. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 mins. Stir in the coconut curry sauce. Serve over the rice.
|