To prepare the curry:
In a saucepan, heat the oil and sauté the onion until soft. Add the garlic and ginger and stir-fry for a minute.
Add the chicken pieces and stir-fry until they change color.
Add the curry paste and stir-fry well.
Add the potatoes and carrots, then pour in the coconut milk and chicken stock. Season with salt and pepper.
Bring to a boil, then reduce the heat, cover, and simmer until the vegetables and chicken are tender.
Shape the rice into a chick shape:
Take some cooked rice and shape it by hand or using a mold into a large ball to represent the chick’s body and a smaller ball for the head.
Attach the head to the body.
Cut small circles of seaweed for eyes.
Cut a small piece of carrot (or red pepper) into a triangular shape for the chick’s beak, and another piece into a heart shape or small crest for the top of the head.
You can add a small corn kernel for the mouth if desired.
Serving:
Place the curry stew in a serving dish.
Place the chick-shaped rice on top of the curry or alongside it.
Serve hot.
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