Wash rice with water till the water is cleared, set aside.

In a medium saucepan on medium heat, add margarine or butter. Add minced garlic and chopped onions. Stir till butter or margarine melts and becomes fragrant whiles the onions softened.

Add washed rice and 1 1/2 teaspoon curry powder, bayleaf and stir together. Add chicken stock cube and water or chicken stock. (Since brands of rice differs with the rice : liquid ratio, use enough water or chicken stock as you will use for cooking your brand of rice).

Add salt, stir together and cover the rice tightly with a lid. Bring the curry rice to a boil on high heat. Immediately it boils over, reduce the heat to low, simmer gently till all the water is absorbed and the rice is cooked through. Serve as a side.