Trim the chicken thighs and coat them evenly with the 2 tbsp chicken marinade in a mixing bowl.

Wash and thinly slice the leek, then finely chop the 2 garlic cloves.

Heat a large pan over medium heat and brown the marinated chicken thighs for 4 to 5 minutes per side.

Add the sliced leek and chopped garlic to the pan, then sauté for 4 minutes until softened.

Stir in the 2 tbsp curry powder, then cook for 1 minute to toast the spices.

Pour 200 ml coconut milk into the pan and season with the chili pepper, black pepper, and salt.

Cover the pan and simmer the curry over low heat for 18 to 20 minutes, until the chicken is cooked through.

Rinse 1 cup basmati rice under cold water, then place it in a saucepan with 200 ml coconut milk and 240 ml water.

Bring the rice to a boil, then cover and cook over low heat for 12 minutes until the liquid is absorbed.

Rest the rice covered for 5 minutes, then fluff it with a fork.

Serve the coconut curry chicken and leek sauce over the coconut basmati rice.