Serves 4 

Ingredients 
11/4 cups purple jasmine rice, rinsed
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
400g can peeled chopped tomatoes
2 boneless, skinless chicken breast halves (or 1 slab of Tofu), cut into strips
2 tablespoons curry
Coarse salt and freshly ground pepper
1/2 cup coconut milk
2 pinches ground cinnamon
Coriander leaves, coarsely chopped, for garnish 

Method
Place rice in a medium saucepan along with the water. Bring to a boil over high heat; immediately reduce to low heat. Cover and let simmer for 20 minutes. Remove from heat and keep warm.  

Meanwhile, heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring, until golden brown. Add tomatoes, chicken, and sprinkle over curry powder; season with salt and pepper. Reduce heat to low, and cook, stirring, until mixture has thickened and chicken is cooked through, 15 to 25 minutes. Add coconut milk and stir until well combined; cook 5 minutes more. Sprinkle over cinnamon.  

Divide rice evenly among 4 serving plates & top with chicken mixture. Garnish with coriander leaves and serve immediately. 

Big thanks to Alter Eco for this recipe.