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Pinoy Chicken Curry

Rich, Creamy & Bursting with Flavor
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

  • 2 lbs. chicken cut into serving pieces (bone-in with skin works great!)
  • 1 tbsp curry powder
  • 1 potato cubed
  • 4 cloves garlic minced
  • 2 stalks celery sliced
  • 1 red bell pepper sliced
  • 2 long green peppers
  • 1 onion chopped
  • 2 thumbs ginger cut into strips
  • 2 cups coconut milk
  • ½ cup all-purpose cream optional for extra creaminess
  • 1 cup water
  • Fish sauce and ground black pepper to taste

Method
 

  1. 1.First fry the Potatoes in pan and then fry the Chicken. Fry both items until they turn golden and slightly crispy. This will increase the taste of dish. . Then set both aside.
  2. Sauté the onion garlic and ginger in the same pan.
  3. Boil the Chicken and then add the browned chicken back to the pan. Season with fish sauce, then pour in the coconut milk and water. Once it starts to boil, sprinkle in the curry powder. Stir everything well and cover the pot, and let it s on low to medium heat until the chicken is tender and the sauce has reduced by half.
  4. Add the Vegetables like bell pepper, fried potatoes, and long green peppers. Cook them for five minutes.
  5. At last do a quick taste test! Add some fish sauce or black pepper if needed. If you want more creamy then add some cream at the end. Serve hot with rice, and enjoy!