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About this recipe: This is a Filipino dish, a delicious and distinctive combination of chicken, prawns and ham in coconut milk with rice and curry powder.


Serves: 10 

  • 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
  • 225g tiger prawns, peeled and deveined
  • 225g fully cooked ham, cubed
  • 2 bay leaves
  • salt and pepper to taste
  • 1 (400g) tin coconut milk
  • 185g uncooked glutinous white rice

Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. Heat the olive oil in a large frying pan 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 frying pan 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 frying pan and cook another 2 minutes.
  2. Pour the coconut milk into the frying pan. 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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