• 2 tablespoons olive oil
  • 1onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder
  • 2chicken leg quarters, meat removed and cut into bite-sized pieces
  • ½ pound tiger prawns, peeled and deveined
  • ½ pound cubed fully cooked ham
  • 2bay leaves
  • salt and pepper to taste
  • 1 (16 ounce) can coconut milk
  • 1 cup uncooked glutinous white rice
  • Directions

  • Step 1

    Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Season with the curry powder and stir to evenly coat. Add the chicken and stir. Cover the skillet and cook for 2 minutes. Stir the prawns into the mixture and cook another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Again cover the skillet and cook another 2 minutes.


  • Step 2

    Pour the coconut milk into the skillet. Add the rice and stir. Reduce heat to low and cover; cook, stirring occasionally, until the rice is tender, about 30 minutes. Serve hot.

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