Serves 6-8

2 cups Jasmine rice
3-4 cups hot water
2 tbsp corn flour
400g Golden Circle crushed pineapple in syrup, reserve syrup
1 cup coconut cream
1 tsp sesame oil
2 cloves garlic, crushed
2 onions, sliced
2 tsp grated fresh ginger
1cup chopped celery/ carrots/ corn/ capsicum
500g chicken pieces *
2-3 tbsp curry paste (to taste)
Sea salt to taste
1 cup spinach leaves or other green vegetable
Natural yoghurt (optional)
Fresh coriander or basil, chopped
Flat bread to serve

*Chicken fillets or portions can be used cooking time will be faster for smaller pieces of boneless chicken.

1. Place rice in deep solid steaming tray (or ovenproof dish) cover with 3 cups hot water and a pinch of salt (optional) place on bottom shelf. Steam for 10 minutes 100° C.

2. Blend corn-flour with drained pineapple juice and coconut cream. Combine oil, garlic, onion, ginger and celery, chicken, curry paste, pineapple and juice blended with cornflour (marinate a few hours or overnight if time permits).

3. Place in solid steaming dish or flat ovenproof casserole dish. Covering is not necessary.

4. Place curry on shelf 3 or 4 above rice.

5. Add extra water to rice and cook curry and rice together 10 minutes 100° C

6. Test chicken, stir in spinach.

7. Steam further 2-5 minutes or until vegetables are cooked and sauce is thickened. Serve with yoghurt, rice and fresh herbs and flat bread.

Other meats can be prepared in the same way, such as lamb, pork or beef.