Peanut Curry with Chicken and rice

I've done two curries this week and both came out amazing! This is a wet curry - you'll have a lot of sauce left for your rice. This recipe serves 2, but can very easily be multiplied out for more.

Mats
1/2tsp canola oil
1 clove garlic, crushed
1/8 tsp cayenne pepper
7 oz coconut milk (1/2 can)
3/4 tsp red curry paste
3 Tb smooth peanut butter
1/4 tsp fish sauce
1 Tb and 1/2 tsp brown sugar
1/8 tsp chili powder
1/8 tsp sesame oil
1 chicken breast, cut  into 1 inch pieces
1/2c jasmine rice

In a small saucepan, heat 1 tsp sesame oil. Cook the chicken pieces in the oil, stirring frequently, for 8-10 minutes.
In a small pot, bring 1c water and the rice to a boil. Cover, reduce heat to low and cook for 25 minutes. If you're feeling adventurous, use 1/2c coconut milk and 1/2c water to cook the rice - you'll get a really smooth flavor.
In a small saucepan, heat the canola oil over medium heat. Add the crushed garlic and cook for 2 minutes, stirring frequently.
Add the coconut milk, cayenne pepper, red curry paste, chili powder and peanut butter. Whisk until all the peanut butter is dissolved and doesn't form those little lumpies.
Add the fish sauce, sesame oil and brown sugar and bring to barely a boil. Add the cooked chicken pieces and stir so the chicken is well-coated.
Warm through for 3 minutes, then serve over rice.