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.
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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