Best Foods (Philippines) :


Chicken Curry

Estimated Cooking Time: 40 minutes


§  1 Kilo chicken cut to pieces
§  2 to 3 pieces of potatoes, quartered
§  2 to 3 pieces of carrots, cut to pieces
§  1 big red bell pepper cut into 1"x1" squares
§  1 big green bell pepper cut into 1"x1" squares
§  2 mid-sized onions, chopped
§  1 bulb of garlic, minced
§  1 thumb-sized ginger, pounded then sliced
§  2 cups coconut milk
§  2 to 3 tablespoons of curry powder
§  1 teaspoon chili powder or minced chili (optional)
§  4 tablespoons cooking oil
§  Salt and pepper to taste

Cooking Instructions

§  In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.
§  In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
§  Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
§  Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.
§  Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.
§  Serve hot with steamed rice.

 Cooking Note

§  Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.
§  Use fish sauce (patis) instead salt when available.

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