Pinoy Chicken Curry

Pinoy Chicken Curry. Curry is not a regular spice use in Pinoy cooking as against our neighboring countries in Asia. The only curry dish that has gain acceptance to most Filipinos is the popular Pinoy version of chicken curry.

The curry powder used is just a fraction of the curry spice in an authentic Indian curry, a little more will make the dish very spicy and will not be acceptable to most.

But with the right amount of this spice this chicken dish is unforgettable, I know from experience when ever I cook chicken curry surely it was always a hit.

Ingredients:

1 kilo chicken
1/2 head garlic,crushed, peeled, chopped
2 red bell pepper, cut into 1/2” strips
2 thumb size ginger, skinned, cut into strips
2 small size potato, skinned, quartered
1 medium size onion, peeled, chopped
1 small size carrot, skinned, cut into wedges
2-3 stalk celery, sliced diagonally
1 cup coconut milk, kakang gata
3 cup coconut milk
3 tbsp. curry powder
1/2 tsp. chilli powder
1/4 cup patis
1/4 cup cornstarch
salt and pepper
cooking oil

Cooking procedure:

Cut chicken into serving pieces with the bones intact. Wash chicken thoroughly, drain. In a sauce pan stir fry chicken for 3 to 5 minutes or until color turn to golden brown. Remove from pan, set aside. In same sauce pan sauté garlic, onion and ginger add chicken, stir cook for 2 to 3 minutes, Add in patis, curry powder and chilli powder stir cook for 2 to 3 minutes. Pour in 3 cup of coconut milk, simmer for 5 to 10 minutes. Add in potatoes and carrots, simmer for 5 to 10 minutes or until chicken, potatoes and carrots are cooked and tender. Add the 1 c. of coconut milk kakang gata and celery, and cook for another 2 to 3 minutes. Season with salt and pepper, thicken sauce with cornstarch dissolve in 1/2 cup of water, add bell pepper and cook for another 1 to 2 minutes. Serve hot with a lot of rice.