Spicy Chicken Curry with Rum and Basmati Rice

Chicken Curry

• 400 g chicken thighs, boneless and skinless, each cut in 4 pieces
• 2 garlic cloves
• 25 g fresh root ginger, peeled, cut in round slices (2 mm)
• 50 g white rum
• 150 g onions, quartered
• 30 g sunflower oil
• 1 dried red chilli
• 1 fresh jalapeño chilli, halved, deseeded
• 200 g coconut milk
• 20 g toasted sesame oil
• 1 Tbsp curry powder
• 1 tsp fine sea salt

Basmati Rice

• 500 g water
• 1 pinch fine sea salt
• 100 g basmati rice