Here is a delectable chicken curry recipe with a Filipino twist. Here we used fish sauce to flavor it, but feel free to use salt if you want. Frying the vegetables makes them crispy on the outside, yet soft in the inside. I prefer this, but if you do not have time, you can simply put all the ingredients together in a pot and cook them altogether.
1 kilo chicken cut to pieces
3 medium sized potatoes, cut into large cubes
3 pieces carrots, cut into large cubes
1 big red bell, seeded and sliced
1 big green bell pepper, seeded and sliced
2 medium sized onions, chopped
1 garlic bulb, minced
1 inch piece of ginger, pounded then sliced
2 cups coconut milk
3 tablespoons of curry powder
1 teaspoon chili powder or 2 fresh red chili
4 tablespoons cooking oil
Fish sauce to taste
Heat half of the oil in a large frying pan over medium heat. Fry the potatoes and carrots for 4-6 minutes until they are light brown. Transfer them to a plate lined with paper towels to train the excess oil.
Next, place the chicken in the frying pan. Add 2 tablespoons of fish sauce. Cover and allow the liquid to evaporate. Fry the chicken until it is light brown. Transfer it to a plate.
Heat the remaining oil in a large saucepan over medium heat. Sauté the garlic, ginger and onions for 2-3 minutes or until fragrant and lightly browned. Return the chicken in the pan and pour in the coconut milk. Stir in the curry powder and chili powder. Let it simmer for 10 minutes.
Place the red and green bell peppers, potatoes and carrots in the saucepan. Set the heat to high and bring it to a boil. Season it with fish sauce to taste. Remove from heat. Transfer it to a serving bowl or individual bowls. Serve immediately with rice.
Photo Courtesy Of: PetLvr