850g chicken breast fillets, trimmed
375g sachet butter chicken simmer sauce (See Tip)
¼ cup chopped fresh coriander
450g packet microwave basmati rice
270ml can coconut milk
¼ teaspoon ground sea salt
Extra chopped fresh coriander, to serve
Cut chicken into 4cm pieces. Combine chicken, simmer sauce and coriander in a large bowl. Transfer to an ovenproof dish (12-cup capacity).
Place rice in a large bowl. Crumble with your fingers to separate grains. Add coconut milk and salt. Stir to combine. Spoon over chicken. Spread to cover.
Cook, uncovered, in a hot oven (200C) for about 30 to 35 minutes or until rice is golden and chicken is cooked through. Remove. Stand for 5 minutes.
Serve sprinkled with extra coriander.