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1
In a rice cooker pot place the uncooked jasmine rice and wash and drain off the water and repeat this step two more time.
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2
Add in the butter, leek soup mix and water and mix well.
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3
Place the pot into the rice cooker and cook about 20 25 minutes.
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4
Mix the cooked rice with a pair of chopstick and keep warm until needed.
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5
In a large stockpot with halfway with cold water and salt and bring to a boil.
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6
Add in the chicken meats and bring back to a boil and cover with cover and turn off the heat.
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7
Let the chicken meats set for 10 minutes and remove onto a plate and keep warm.
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8
Keep the chicken broth to make the sauce.
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9
In a saucepan add in the oil and place over a medium heat add in the lime leaves and onion and saute until the onion is very soft and pour into the stockpot.
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10
In a large stockpot add in the chicken broth, curry paste, curry powder, sugar, and bring to a boil and with the ladle blend the curry mixture add the coconut milk.
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11
Bring to a boil and thicken with cornstarch roux to form a sauce and remove the lime leave.
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12
Add in the quail eggs, pea and carrot and potatoes and chicken and simmer for 5 minutes.
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13
Plate the jasmine rice and top and a curry chicken.
