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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 ½ pound tiger prawns, peeled and deveined ½ 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

Nutrition Info

290.9 calories carbohydrate: 11.7 g cholesterol: 77.3 mg fat: 19.1 g fiber: 1.3 g protein: 18.4 g saturatedFat: 10.8 g servingSize: - sodium: 384.4 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

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.
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.

10 servings

The combination of chicken, prawns, and ham in coconut milk with sweet rice and curry powder gives this Filipino dish its distinctive flavor.