CHICKEN CURRY

CHICKEN CURRY

ESTIMATED COOKING TIME: 40 MINS.

~INGREDIENTS

1 Kilo chicken cut to pieces
2 to 3 pieces of potatoes, quartered
2 to 3 pieces of carrots, clip to pieces
1 huge red bell pepper cut into 1"x1" squares
1 immense green bell pepper cut into 1"x1" squares
2 mid-sized onions, chopped
1 bulb of garlic, minced
1 thumb-sized ginger, pounded then sliced
2 cups coconut milk
2 to 3 tablespoons of curry powder
1 teaspoon chili powder or minced chili (optional)
4 tablespoons cooking oil
Salt and pepper to taste

~METHODS


1.In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.

2.In a sauce pan, saut 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 and continue 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 warm with steamed rice.

~FOR YOUR INFORMATION


Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 mug of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk close then end of cooking -just after putting the potatoes and carrots.

Use fish sauce (patis) instead salt when available.