Filipino-Style Chicken Curry

Almost every country in Asia has a version of the famous curry chicken. Typical of Indian cooking, the Filipino version has less pungent taste, absolutely less spicy but nevertheless competitive when it comes to creaminess and richness in texture to its Asian counterparts. The dish can be adapted with minor variations to cook meats like beef, fish or prawn. And while others like to eat it with bread or prata, Pinoys would definitely serve this with rice.

Ingredients:

1 kilo chicken, cut into serving pieces

2 large potatoes, chopped

2 medium carrots, chopped

5 stalks celery, cut into bite-size pieces

Red and green bell pepper, chopped

1 medium onion, minced

4 cloves garlic, minced

1 small ginger, cut into strips

1 cup coconut milk

2 tbsp curry powder

1 cup water

Salt and pepper to taste

Procedure:

Separately pan-fry the potato and chicken. Set aside.

In the same pan, sauté the garlic, onion and ginger.

Add the pan-fried chicken and mixed in the curry powder.

Add water and simmer until the chicken is tender. Season with salt and pepper.

Put-in the remaining vegetables then simmer for 5 minutes.

Finally, add the coconut milk and mix well. Simmer for about 5 minutes.

Cheers,

Jane

This recipe was adapted from panlasangpinoy.com.