For the rice

250 g rice
1 tablespoon curry powder
2 chili (crushed)
Salt

For the coquelet

2 Pamora spring chickens
4 tablespoons vegetable oil
4 garlic cloves, minced
2 tablespoons soy sauce
2 tablespoons chives (minced)
Salt & pepper to taste

Pour 1.5 liters of water in a casserole. Add curry powder and salt, then the rice. Let boil until rice is cooked.
Drain the rice in a strainer and then add the crushed chili.
Preheat the oven to about 210 °C (410 °F).

Mix the vegetable oil, minced garlic, soy sauce, salt, and pepper. Pour this sauce mixture in a large ovenproof casserole. Add the spring chickens and coat it all over with the sauce. Bake in the oven for 30-40 minutes, continually brushing the sauce on the chicken from time to time. 5 minutes before the chicken is done, put the rice in the oven to reheat.

To serve: transfer the rice onto a large serving platter and place the cooked spring chickens on top. Coat with the rest of the sauce and chicken juices. Sprinkle with minced chives.

Bon appétit!