Chicken Curry

Filipinos have a different taste when it comes to curry cooking.  Basically, we use coconut milk and cream as the base for this dish.  We also have versions like chicken, duck, fish and seafoods.

This is the dish that my friends would always request me to bring for pot-lucks (aside from my baked ziti). With the tangy taste of curry and spiciness of the chili,  you need to prepare a lot of rice when you serve this.




Ingredients

3 tbsp. oil
3-4 potatoes cubed
1 big carrot, cubed
1 kilo chicken, cut into serving pieces
5 cloves garlic, minced
1 large onion, julienned
1 bell pepper, cut into squares
4 pcs. Chili (siling mahaba/pang sigang)
1 pc. siling labuyo, minced
1 cup coconut cream (kakang-gata or first extraction)
1 cups coconut milk
1 tbsp. patis (fish sauce)
4 tbsp. curry powder
dash of ground pepper
patis (fish sauce) to taste

Procedure

1. Heat oil, pan fry chicken in batches until brown.
2. Remove chicken. On the same oil, saute’ garlic and onion.
3. Add the potatoes, carrot and chicken.  Stir fry for about 2 minutes.
4. Season with curry powder, patis and pepper, mix very well.
5. Pour 1 cup of coconut milk.
6. Bring to a boil while constantly stirring.
7. Add the bell pepper and chili, let it simmer for about 3-5 minutes until the potatoes are tender.
8. Adjust the taste. Then pour the coconut cream.
9. Bring to a boil.  Serve.