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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 10 |
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The combination of chicken, prawns, and ham in coconut milk with sweet rice and curry powder provides a very distinctive flavour. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
2 cloves garlic, minced |
1 teaspoon curry powder |
2 chicken leg quarters, meat removed and cut into bite-sized pieces |
1/2 pound tiger prawns, peeled and deveined |
1/2 pound cubed fully cooked ham |
2 bay leaves |
salt and pepper to taste |
1 (16 ounce) can coconut milk |
1 cup uncooked glutinous white rice |
Directions:
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.
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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