Chicken Curry

 Chicken Curry

Pinoy Chicken Curry makes use of a combination of curry powder, coconut milk, and fish sauce to taste. This is a Filipino version of Chicken Curry. It is rich and tasty. Delicious!

Preparation time: 10 minutes

Cooking time: 1 hour

Servings: 6 persons

Ingredients

• 2 Ibs. chicken cut into serving pieces
• 1 tablespoon curry powder
• 1 piece potato cubed
• 4 cloves garlic minced
• 2 stalks celery sliced
• 1 piece red bell pepper sliced
• 1 piece onion chopped
• 2 thumbs ginger cut into strips
• 2 cups coconut milk
• 1/2 cup all-purpose cream optional
• 1 cup water
• 1 cup water
• fish sauce and ground black pepper to taste

Instructions

1. Heat oil in a pan. Fry potato for 1 minute per side. Remove from the pan. Set aside.
2. Using the remaining oil, saute garlic, onion, celery, and ginger until onion softens.
3. Add the chicken pieces. Saute until the outer part of the chicken turns light brown.
4. Add 1 tablespoon fish sauce. Continue sautéing for 1 minute.
5. Pour-in coconut milk and water. Let boil.
6. Add curry powder. Stir until the powder is completely diluted. Cover the pot and continue cooking between low to medium heat until the liquid reduces to half.
7. Add the red bell pepper and pan fried-potato. Cook for 5 minutes.
8. Season with fish sauce and ground black pepper as needed. You can also add all-purpose cream if desired.
9. Transfer to a serving bowl. Serve and enjoy!