In a blender or food processor, add in your tin of coconut milk, inch of ginger, 2 cloves of garlic, peanut butter, 1 tsp of brown sugar and soy sauce. Waz it up until blended.

Dice up the white onion and add to a dry or piled pan, fry up until browned. When browned add in your chicken breast (diced) and brown off.

When the chicken is browned up, pour over the satay sauce from the blender and bring to a boil then reduce to a simmer for 20 minutes.

In another pan, empty your other tin of coconut milk into it, refill the tin with basmati rice and empty into the pan, add cold water to the tin and once again empty into the pan. Add salt and pepper to the rice and give it a stir.

Bring the rice to a boil, reduce to a simmer and give it one more stir and place a lid over. Leave to cook for 15 minutes

When the rice is finished cooking the curry should be reduced enough for a nice creamy sauce with tender meat. Plate up and garnish with some fresh coriander.