Pinoy Chicken Curry
The curry powder used is just a fraction of the curry spice in an authentic Indian curry, a little more will make the dish very spicy and will not be acceptable to most.
But with the right amount of this spice this chicken dish is unforgettable, I know from experience when ever I cook chicken curry surely it was always a hit.
1 kilo chicken
1/2 head garlic,crushed, peeled, chopped
2 red bell pepper, cut into 1/2” strips
2 thumb size ginger, skinned, cut into strips
2 small size potato, skinned, quartered
1 medium size onion, peeled, chopped
1 small size carrot, skinned, cut into wedges
2-3 stalk celery, sliced diagonally
1 cup coconut milk, kakang gata
3 cup coconut milk
3 tbsp. curry powder
1/2 tsp. chilli powder
1/4 cup patis
1/4 cup cornstarch
salt and pepper
Cut chicken into serving pieces with the bones intact. Wash chicken thoroughly, drain. In a sauce pan stir fry chicken for 3 to 5 minutes or until color turn to golden brown. Remove from pan, set aside. In same sauce pan sauté garlic, onion and ginger add chicken, stir cook for 2 to 3 minutes, Add in patis, curry powder and chilli powder stir cook for 2 to 3 minutes. Pour in 3 cup of coconut milk, simmer for 5 to 10 minutes. Add in potatoes and carrots, simmer for 5 to 10 minutes or until chicken, potatoes and carrots are cooked and tender. Add the 1 c. of coconut milk kakang gata and celery, and cook for another 2 to 3 minutes. Season with salt and pepper, thicken sauce with cornstarch dissolve in 1/2 cup of water, add bell pepper and cook for another 1 to 2 minutes. Serve hot with a lot of rice.