Monday, October 8, 2012

Chicken Curry


  • 2-3 tbsp. oil
  • 3 potatoes, peeled, quartered and fried
  • 1 lb. chicken, cut into serving pieces
  • 3 cloves garlic, minced
  • 1 large onion, quartered
  • 1 tbsp. patis (fish sauce)
  • 3 tbsp. curry powder
  • salt and pepper
  • 1 cup water
  • 1 red bell pepper, cut into big squares
  • 1 green bell pepper, cut into big squares
  • 3 celery stalks, cut into 1-1/2” long
  • 1 cup coconut milk or evaporated milk

Cooking Procedures :
  1. Pan fry potatoes. Set aside.
  2. In the same pan, fry chicken pieces and brown a little.
  3. Add garlic and onion. Sauté for a few minutes until soft.
  4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
  5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
  6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
  7. Remove from heat. Serve hot.

*Credits to All Favorite Recipe


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