1 hour 10 mins

    The combination of chicken, prawns and ham in coconut milk with sweet rice and curry powder provides a very distinctive flavour.

    Rizal, Philippines
    1 person made this

    Serves: 10 

    • 2 pcs each of chicken legs and thighs
    • 2 tbsp olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 1 tsp curry powder
    • 225 g large prawns, deveined
    • 225 g cooked ham, diced
    • 2 bay leaves
    • salt and pepper to taste
    • 400 ml coconut milk
    • 200g sweet rice (malagkit), soaked overnight and drained

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

    1. Remove chicken from bones and cut into bite-sized pieces. Set aside.
    2. In a large frying pan, saute onion and garlic in olive oil until onion is translucent.
    3. Add curry and mix thoroughly. Add chicken, mix and cover. Cook 2 minutes.
    4. Add prawns, cook 2 minutes. Add ham, bay leaves, salt and pepper to taste. Mix thoroughly. Cover and cook 2 more minutes.
    5. Add coconut milk and sweet rice. Mix, cover and cook 30 minutes over low heat, mixing occasionally to prevent mixture from burning.
    6. Serve hot.

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    Reviews and ratings
    Global ratings:

    Reviews in English (5)


    This was delicious! I left out the ham, and subbed cubed chicken breast for the legs, but did everything else the same. Really tasty. thanks.  -  21 Aug 2011  (Review from Allrecipes US | Canada)


    I was looking for a recipe for curry shrimp that didn't have canned soup (really? Cream of mushroom soup in curry?) when I found this. I skipped all the meat except the shrimp, added way more curry, and my rice was done after about 22 minutes. THIS ROCKED MY WORLD! It was like some sort of amazing curry shrimp risotto with way less stirring and only one pan. I will make this again and again and for company and spread the word to friends and family near and far. I think the name may be preventing more people from trying this. Get over it people! This dish amazes under any name!  -  04 May 2012  (Review from Allrecipes US | Canada)


    very good and simple. However I was using a rice I wasn't used to, I should have precooked it, it took 45 minutes.  -  13 May 2012  (Review from Allrecipes US | Canada)