Southeast Asian Chicken Curry

• Finely chop garlic.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil.
• Add jasmine rice, stir, cover with a lid and reduce heat to low.
• Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

• Cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. Transfer to a plate. 

• Thinly slice onion (see ingredients).
• Wipe out frying pan, then return to  medium-high heat with a drizzle of olive oil. Cook onion, stirring, until softened, 4-5 minutes.
• Add Southeast Asian spice blend and remaining garlic and cook until fragrant, 1-2 minutes. 

• Add coconut milk, the brown sugar, soy sauce and the water (for the curry) and cook, stirring occasionally, until heated through and fragrant, 1-2 minutes.
• Return cooked chicken to the pan, then add roasted veggies and a drizzle of white wine vinegar and stir to combine.