Chicken Curry

Estimated Cooking Time: 40 minutes

Ingredients

§  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.