Coconut Curry Chicken

• 1 1/2 cups white rice
• 2 teaspoons curry powder
• 1 (13 1/2 ounce) can coconut milk
• 4 boneless skinless chicken breasts, cut into strips
• 2 teaspoons five-spice powder
• 3 1/4 cups water, salted
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

1. In a medium saucepan, bring 3 1/4 cups salted water to a boil.
2. Add the rice, bring to a simmer, cover and cook for 20 minutes.
3. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook 1 minute.
4. Add the coconut milk and cook until reduced by half, about 7 minutes.
5. Toss together the chicken, five-spice powder and 1/2 teaspoon each salt and pepper.
6. In a large, heave skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering.
7. Increase the heat to high and stir-fry the chicken until just cooked through, about 6 minutes.
8. Stir in the coconut curry sauce.
9. Serve over the rice.

white rice, curry powder, coconut milk, chicken breasts, fivespice powder, water, olive oil, salt, black pepper

Taken from www.food.com/recipe/coconut-curry-chicken-317199 (may not work)