Thursday, September 13, 2012

Chicken Curry Recipe

Last night I was dreaming about eating in arestaurant and I can’t remember the name of the recipe that I ordered but itwas made with coconut and it is spicy. When I woke up I suddenly thought that maybe gutom lang yun! Hehehe butsuddenly I realized that maybe my readers would want to have a recipe withthose ingredients so I decided to post this to you guys. Thus, today we will bepreparing a Chicken Curry Recipe.  Let usget started and head to the kitchen for our menu’s ingredients and preparation.

Chicken CurryRecipe

Estimated cookingtime: 40 minutes

Chicken Curry Ingredients:
·    1 Kilo chicken cut to pieces
·    2 to 3 pieces of potatoes,quartered
·    2 to 3 pieces of carrots, cut topieces
·    1 big red bell pepper cut into1"x1" squares
·    1 big green bell pepper cut into1"x1" squares
·    2 mid-sized onions, chopped
·    1 bulb of garlic, minced
·    1 thumb-sized ginger, poundedthen sliced
·    2 cups coconut milk
·    2 to 3 tablespoons of currypowder
·    1 teaspoon chili powder or mincedchili (optional)
·    4 tablespoons cooking oil
·    Salt and pepper to taste

CookingInstructions:
1. In frying pan or wok, fry the cutchicken until light brown. Next, fry potatoes and carrots, set aside.
2.  In a sauce pan, sauté garlic,onions and ginger in cooking oil for 2 minutes.
3.  Add the chicken, coconut milk,curry powder and chili powder. Simmer for 10 minutes.
4.  Add potatoes, carrots andcontinue to simmer for another 5 minutes or until tender.
5.  Add red and green bell pepper,salt (about 1 tablespoon) and pepper to taste.
6.  Serve hot with steamed rice.
CookingNotes:
·    Coconut milk may be canned fromthe grocery store. When using fresh coconut, milk grated coconut meat with 1/2cup of water, then set aside. Again, milk the grated coconut milk for thesecond time using 1 1/2 cups of water. While cooking, use the 2nd milkingfirst, then add the 1st coconut milk near then end of cooking -just afterputting the potatoes and carrots.
·    Use fish sauce (patis) insteadsalt when available.

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