Bringhe - cooking recipe

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

Preparation

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.