This is one of our household staple recipes. This recipe is full of flavor and aroma, yet simple to put it all together. It is ideal for weeknights dinner. The spices are subtle, suitable for children and adults who don't like spicy food.

Ingredients:
2 chicken breasts (chopped)
1 tsp Black pepper
1 tsp paprika
1 tsp curry
1 tsp turmeric
2 cups rice
200 ml chicken broth
1 can of 400ml coconut milk or coconut cream
1 onion
1 carrot
3 Celery stalks
3 garlic cloves
Black pepper
Salt and pepper to taste
Dash of oil

Butter Garlic Prawns:
50g butter with a dash of oil
1 tsp crushed garlic
20 prawns ( frozen, no need to defrost)
1 tsp chili powder (optional)
2 tsp lemon juice

Methods:

1) Chop chicken breasts, carrots, zucchini, onion and celery into small pieces.

2) Fry the chopped ingredients with oil, add curry powder, paprika, turmeric, salt and pepper. Mix thoroughly. Put them aside in a bowl.

3) Put chicken broth and coconut milk into a large wok. Add rice. Cook until soft.

4) Mix cooked vegetables into the rice.

5) Lastly, add butter garlic prawns into the rice mixture.