Chicken Curry
This Filipino Style chicken curry are cooked in aromatic spices and fragrant of curry sauce with the richness of coconut milk.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Ingredients
- 2 lbs. chicken cut into serving pieces
- 2-3 tablespoons of vegetable oil
- 1 medium onion chopped
- 1 tablespoon garlic minced
- 1 tablespoon ginger minced
- 2 medium potatoes peeled, quartered and fried
- 2 medium carrots peeled quartered and fried
- 1 medium red bell pepper seeded and cut into cubes
- 1 medium medium green bell pepper seeded and cut into cubes
- 1/4 cup celery stalk (Optional)
- 2 tablespoons fish sauce
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons curry powder
- salt and pepper to taste
Instructions
-
Over medium heat, Heat the oil in a wide cooking pan with a lid.
-
Pan fry the potatoes and then the carrots until lightly browned. Once done, remove from the pan and drain on paper towels then set aside.
-
In the same pan, pan fry chicken and brown a little. Once done, remove from the pan and drain on paper towels then set aside.
-
Saute the onion, garlic and ginger on the same pan over medium heat for a few minutes until soft and fragrant.
-
Add the pan-fried chicken, fish sauce, salt and pepper. Stir for 1-2 minutes.
-
Add water and coconut milk then bring to a boil, cover and then simmer on low heat until chicken is tender. For about 15-20 minutes.
-
Add potatoes and carrots and cooked for another 3-5 minutes.
-
Add bell peppers and curry powder. Simmer for another 2 minutes until the sauce thickens.
-
Season with salt and pepper to taste.
-
1Remove from heat. Serve hot.