Chicken Curry

Ingredients:

• 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

Ginataang Manok

Ingredients

• 3 tablespoons canola oil
• 1/2 cup sliced fresh ginger
• 1 (5 pound) whole chicken, cut into pieces
• salt and ground black pepper to taste
• 2 (14 ounce) cans coconut milk
• 1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions

1. Heat the canola oil in a large skillet over medium heat and stir in the ginger slices. Cook and stir until fragrant and lightly browned. Remove ginger and set aside. Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides. Return the ginger to the skillet and add coconut milk. Bring to a boil, then cover the skillet with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer until the chicken is no longer pink at the bone, stirring occasionally, about 30 minutes.
2. Stir in the spinach. Simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper, as necessary.

Credits to: All Recipes

Tinolang Manok

Serves 4 Prep Time 5 minutes Cooking Time 25 minutes

5 teaspoons ginger, julienned
2 teaspoons garlic, minced
2 teaspoons, chopped finely
1 cup green papaya or chayote (sayote), cut into wedges
2 tablespoons cooking oil
2 tablespoons fish sauce (patis)
1 1/2 kilos chicken breast, bone-in
10 cups water or chicken broth
2 teaspoons salt
3 teaspoons dahon ng sili

1 In a preheated pan, sauté ginger, garlic, and onion in cooking oil. Add chicken, fish sauce, water or chicken broth. Reduce heat and simmer until chicken is cooked.

2 Remove the chicken breast and cool. Debone. Carefully cut meat into 2.5-cm / 1-inch cubes. Set aside.

3 Strain the broth and return to the pot.

4 Just before serving, bring the broth to a boil again. Add the papaya and cook until tender. Add the chicken. Season to taste. Add dahon ng sili before serving.

Credits: Yummy Magazine

Chicken Tinola

Ingredients:
1/2 kilo chicken, cut into small serving pieces
1 tablespoon cooking oil
1 teaspoon ginger strips
1/4 cup chopped onions
3 cups water
1 1/2 cups unripe papaya, cut into small serving pieces
1 cup sili leaves
11/2 packs 6 grams AJI-SHIO GARLIC SEASONING MIX
1 pack 6 grams AJI-SHIO PEPPER SEASONING MIX


Procedure:
1. In hot oil, saute ginger and onions until fragrant.
2. Add chicken pieces, cover and simmer for 10 minutes.
3. Add water and simmer until chicken is tender.
4. Add papaya and cook until half done.
5. Add sili leaves.
6. Sprinkle AJI-SHIO GARLIC SEASONING MIX and AJI-SHIO PEPPER SEASONING MIX. Mix
well. Serve hot.

Makes 6 servings


Credits: Ajinomoto Recipes