Chicken and rice gets a sub-continental spin here with korma-marinated tenderness. You could grill the chicken on the barbie, if the weather is up for it. Otherwise, your oven grill will do the trick. Coconut rice goes underneath and a fresh apple and mint salad goes on top.
Preheat grill to high. Place rice and 310ml (1¼ cups) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Stir through coconut milk. Set aside, covered, until ready to serve. While rice is cooking, continue with step 2.
Slice chicken in half horizontally to yield 2 thinner pieces. Place chicken, 2 teaspoons olive oil, korma curry paste, ¼ teaspoon salt flakes and a good crack of pepper in a bowl and toss to coat.
Line a baking tray with aluminium foil. Place chicken on baking tray and place under grill. Cook for 12–14 minutes or until cooked through. Wrap chicken in foil and set aside to rest for 5 minutes. While chicken is cooking, continue with step 4.
Chop avocado into 2cm pieces. Thinly slice apple. Pick mint leaves from their stems.
Juice lime. Place lime juice, avocado, apple, mint, cashews, remaining olive oil, salt and pepper in a bowl and mix to combine.
Slice chicken. Divide coconut rice between bowls and top with salad and chicken to serve.