- 3 cups jasmine rice
- vegetable oil
- 2 yellow onions
- 1 lb. of chicken or other protein
- some nappa cabbage
- salt, pepper, MSG
- 3 spoonfuls of black garlic
- 3 tbsp soy sauce
- 1 tbsp of fish sauce
- 1 can of coconut milk
- 3 to 5 tbsp Korma Curry Powder
- Kewpie Mayo

Wash and then cook the rice in a rice cooker.
Heat a drizzle of oil in a large wok or skillet over medium high heat.
Chop the onions and add to the skillet for 3 minutes. Stir occasionally.
Chop chicken and cabbage and add to the skillet.
Salt, pepper, and sprinkle MSG on the ingredients in the skillet.
Stir occasionally and let sear for 6-8 minutes or until browned.
Add garlic, soy sauce, fish sauce, coconut milk, 1 cup of water, and curry powder and let simmer for 10 minutes, stirring occasionally.
Taste the sauce around the ingredients. Add more soy, fish, seasonings, or curry powder as needed to make it tasty.
Scoop rice into plates.
Scoop curry over rice.
Drizzle dish with additional soy sauce and kewpie.
Enjoy.