Ingredients (Serves 4)

Chicken curry
8 tablespoons rice bran oil
2 onions, sliced (about 100 grams)
5 large cloves garlic, sliced
1 cup shallots, sliced
1/4 cup yellow curry paste
1 pack (200 ml) 4Care Cereal Cream
(Mix with 2 cups water for 3 cups in total)
4 chicken legs (100 grams each)
21/2 teaspoons sea salt
1 tablespoon + 2 teaspoons sugar
2 tablespoons tamarind juice
Condiments: boiled eggs, cucumber,
fried peanut, fried apogon fish

Preparation

1. To make coconut rice: wash 2 cups uncooked rice, drain and put into an electric rice cooker.Pour in 1 pack (200 ml) 4Care Cereal Cream (Mix with 1 ^1/2 cups water for 2 ^1/2 cups in total), 1 teaspoon sea salt and 2 tablespoons shredded ginger, stir to combine. Add 1 bay leaf and cook until done.

2. To make chicken curry: place a pan over medium heat and add in oil. Fry onion, garlic and shallot until fragrant. Add curry paste and continue cooking until fragrant. Add mixed 4Care Cereal Cream, stir to combine. Add chicken and cook until done. Season well with salt, sugar and tamarind juice. Cook for further 15 minutes, turn off the heat.

3. To serve: spoon coconut rice onto a serving plate, ladle chicken curry on the side and serve with condiments.