My First Curry

1. Pour 1 mug Basmati rice into a saucepan. Fill the same mug up twice with boiling water and add to the rice.
2. Place the saucepan over high heat and bring to boil, then put the lid on, reduce heat to simmer and cook for 12 minutes.
3. Meanwhile, in a separate saucepan, melt 1 tbsp Coconut oil over medium heat, add chicken strips (3 large Chicken breasts cut into 2cm wide strips) and cook for 4 minutes, stirring occasionally.
4. Add 1.5 tbsp Tomato purée paste, 2 crushed Garlic cloves, 1 tsp Ground turmeric, 2 tsp Mild curry powder, 1 tsp Ground cumin, 1.5 tsp Garam masala, and 1 tsp Paprika. Stir and cook for 30-60 seconds.
5. Add 400ml Coconut milk and 2 handfuls Frozen peas. Half-fill the empty coconut can with cold water, swirl, and add to curry. Stir and let it bubble for 8 minutes.
6. Once rice is done, turn off the heat and fluff with a fork. Serve alongside the curry.