Ingredients

• 2 tablespoons olive oil
• 1 onion , chopped
• 2 cloves garlic , minced
• 1 teaspoon curry powder
• 2 chickens leg quarters , meat removed and cut into bite-sized pieces
• 0.5 pounds tiger prawns , peeled and deveined
• 0.5 pounds cubed fully cooked ham
• 2 bays leaves
• salt and pepper to taste
• 1 , 16 ounce
• 1 cup uncooked glutinous white rice

Instructions

1. 1 Heat 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 for another 2 minutes. Add the ham and bay leaves; season with salt and pepper and mix thoroughly. Cover the skillet and cook for another 2 minutes.
2. 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.

Nutrition per serving