Coconut chicken and rice one-pot

The word 'one-pot' sprung out of the Olive magazine at me this month. I like the sound of less mess when I'm cooking. It's a bit like a Thai chicken curry without the sauce but with all the flavour.

Ingredients
Serves 4
400ml of half fat coconut milk ( I used full fat)
200ml chicken stock
1 stalk of lemon grass, with the outer leaves removed
6 skinless chicken thigh fillets, quartered
250g basmati rice
half a bunch of spring onions, shredded
2 green chillies, shredded
coriander to sprinkle on top

Method
Put the coconut milk, chicken stock, ginger and lemon grass in a wide shallow pan with a lid. Bring to a simmer then cook for 5 minutes with a lid on.
Take off the lid, add the chicken and rice. Stir then bring back to a simmer. Turn the heat right down, put the lid back on and leave for 15-20 minutes until all the stock is absorbed and rice tender. Fluff up the rice and then scatter over the onions, chillies and coriander to serve.