Pour water into a pot and bring to a boil. Rinse the rice in a sieve under cold water. Salt the boiling water, add the rice, and reduce the heat to low. Cook for 11–12 minutes.

Peel and finely chop the garlic. Peel the onion and cut into strips. Remove the core from the peppers, wash them, and cut into strips.

Cut the chicken meat into thin strips.

Heat oil in a pan over medium-high heat. Add the chicken strips and sauté for 4–5 minutes, stirring constantly.

Add the garlic, onion, and peppers, and sauté for 2 minutes. Season with salt, black pepper, tandoori paste and sugar.

Pour the coconut milk into the pan, rinse the package with water, and add it to the mixture. Bring to a boil, then simmer over low heat for 6–8 minutes.

Serve the chicken tandoori on plates with jasmine rice. Enjoy your meal.