Sri Lankan Chicken Curry

While the rice is cooking, finely chop the brown onion. Thinly slice the capsicum. Thinly slice the carrot into half-moons. Cut the chicken thigh into 2cm chunks.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing, until browned and cooked through, 5-6 minutes. Transfer to a plate.

Return the pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the onion until softened, 4-5 minutes. Add the ginger paste, Sri Lankan spice blend, tomato paste and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes.

Add the coconut milk, carrot, capsicum, sugar and chicken stock pot. Stir to combine, bring to the boil, then reduce the heat to medium. Simmer until the curry is thickened and the veggies are tender, 6-7 minutes. Return the chicken (plus any resting juices) to the pan. Season to taste. TIP: Add a splash of water to loosen the curry, if needed.