Mince the onion and garlic. Slice the red and yellow bell peppers into 1 cm strips.

Cut the chicken thigh into bite-sized pieces and season both sides with salt and pepper.

Remove the vein from the shrimp, rinse with water, and pat dry.

Heat salad oil in a pan over medium heat and cook the chicken skin-side down until browned. Flip, add cooking wine, cover, and steam for 4 minutes. Remove the chicken.

In the same pan, sauté garlic until fragrant, then add onion and cook until translucent.

Add the rice and stir until it becomes translucent. Mix in the curry powder, consomme, salt, and water, then flatten the mixture.

Arrange the shrimp, chicken, red bell pepper, and yellow bell pepper on top. Bring to a boil, cover, and cook on low heat for 10 minutes. Turn off the heat and let it steam for 10 minutes.