Step 1

Place simmering basket onto mixing bowl lid and weigh rice into it. Rinse rice until water runs clear.

Step 2

Place water into mixing bowl. Insert simmering basket with rice and cook 14 min/100°C/speed 4 or until rice is cooked. Remove simmering basket with aid of spatula and place rice in a thermal serving bowl or warm ceramic dish. Cover and set aside to keep warm. Clean and dry mixing bowl.

Step 3

Place onion, garlic, chilli and ginger into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 4

Add coconut oil, coriander, cumin, cinnamon, cloves, salt, pepper and bay leaf and cook 5 min/100°C/speed 1, without measuring cup.

Step 5

Add chicken and cook 5 min/100°C//speed , without measuring cup.

Step 6

Add passata, coconut cream and tomato paste and cook 10-15 min/100°C//speed , without measuring cup or until chicken is cooked.

Step 7

Add kale and cook 3 min/100°C//speed , without measuring cup. Season to taste and serve alongside the steamed rice, garnished with fresh coriander leaves and lemon wedges.