Recipe and Images by Chichi of ChiChi's Cuisine

Ingredients:

1 lb chicken

2 carrots (chopped)

1 green bell pepper (chopped)

1 red bell pepper (chopped)

Spring onions (chopped)

Shrimps (de-veined and de-scaled)

1 large onion bulb

1 habanero pepper

1 can coconut milk

Maggi, curry, garlic and salt to taste

3 cups long grain rice (parboiled)

Directions:

Wash the chicken and add to a pot. Blend the onions and pepper (or chop if you prefer) and add to the chicken. Season with maggi, curry, garlic and salt.

Cook till the chicken is done then remove the chicken from the stock. Add some water to the stock if you don't have enough. You'll need the stock to cook the rice in.

Add the coconut milk to the chicken stock and bring to a boil.

After the stock boils, add the parboiled rice and cover the pot. As soon as the rice starts boiling, reduce the heat to medium-low and cook till the stock dries out.

Add some vegetable oil to a wok and heat. Add the shrimps and fry for 1 minute then add the vegetables*. Season with garlic, curry, maggi and salt. Fry for another minute or two.

Mix the rice in till it's well combined.

Enjoy your delicious meal 😉

PS: Instead of "parboiling" rice, I soak it in boiling hot water for about 10-15mins then strain. This helps prevent the rice from being soggy and sticky.

*Feel free to add whatever vegetables you like (e.g. peas, sweet corn, green beans etc).