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

1 h 10 m servings 291 cals
Original recipe yields 10 servings

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Directions

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  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.

Nutrition Facts


Per Serving: 291 calories; 19.1 g fat; 11.7 g carbohydrates; 18.4 g protein; 77 mg cholesterol; 384 mg sodium. Full nutrition

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Reviews

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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.

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 ...

very good and simple. However I was using a rice I wasn't used to, I should have precooked it, it took 45 minutes.

I decided I was bored of everything I cook, and looked for something different. Glad I did! Subbed onion and garlic powder for the real thing (yes, yes, I know, but they hate me!), used cubed ch...

Easy to make and it came out great.