Finely chop the onion and brown it in a little bit of oil: next, add the rice and toast it, simmering it with the stock. When you are halfway through cooking, add the chopped mixed herbs. When the rice is ready, cream it with butter and Parmesan cheese and press it into a doughnut-shaped mold, then place it in a preheated oven at 180 degrees for 15 minutes.

Then cook the chicken: sauté the onion in a pan with oil and add the diced and floured chicken breasts. Cook over high heat and add the salt: when the chicken has turned golden-brown, add a glass of coconut milk. Add the curry, stir well and let it cook until the sauce has a creamy consistency. At this point, remove the rice crown from the mold and place it on a serving plate, and fill the center with the curry-flavored chicken. Serve piping hot.