Chicken Curry

Chicken Curry  © Efren

Filipino styled curries are divided between North (with western influence) and south (with Islamic influence). A widely popular northern styled curry is chicken cooked with coconut milk, chilies, and curry powder. Southern influence are varied and mainly includes Kulma, , a beef curry blackened with burned coconut-meat powder, and rendang (popular in Indonesia and Malaysia).

This is our take of the Filipino “northern style” chicken curry.

Enjoy!

Ingredients

1. Chicken (cut into pieces) – 1 whole
2. Coconut Milk – 1 can
3. Potatoes (cut into 4 pcs) – 4
4. Carrots (sliced) – 2
5. Capsicum (sliced) – 2
6. Onion (chopped) – 1 whole
7. Garlic (chopped) – 4 cloves
8. Curry powder - 2 tablespoon(depending on your taste)
9. Fish Sauce (to taste)
10. Knorr seasoning (to taste)  

Procedure

1. In a heated pan, sauté garlic and onion.
2. Add the chicken to your sauté then put Fish Sauce and Knorr seasoning. Keep sautéing until the juice of the chicken comes out.
3. Wait until the sauce comes to a boil.
4. Add the potatoes then simmer for a few minutes.
5. Add the carrots then simmer again for a few minutes.
6. Add the coconut milk and stir until the sauce comes to a boil.
7. Add the curry powder then stir again for a few minutes until powder is dissolved on the sauce.
8. Add the capsicum then simmer for a few minutes.

* Best served with rice.

Servings : 6 persons    Preparation Time : 30 mins  Cooking Time : 30 mins - 1 hour

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