More Great Recipes: Filipino


Chicken Curry


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Member since 2019
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"It is all about flavor"

Serves 20 | Prep Time 5 | Cook Time 30

Why I Love This Recipe

It is so delicious, It is for all country but originally it is from Filipino.


Ingredients You'll Need

1/4 cup canola oil | 네임드
2 medium potatoes, peeled and quartered | 네임드
2 large carrots, peeled and cubed | 네임드
1/2 green bell pepper, cored, seeded and cut into cubes | 네임드
1/2 red bell pepper, cored, seeded and cut into cubes | 네임드
1 onion, peeled and cubed | 네임드
3 cloves garlic, peeled and minced | 네임드
1 (3 pounds) bone-in chicken, cut into serving pieces | 네임드
1 tablespoon fish sauce | 네임드
1 cup of coconut milk | 네임드
1 cup of water
2 tablespoons curry powder
salt and pepper to taste


Directions

Pan-fry the potatoes and carrots until lightly browned to keep from falling apart when added to the stew.
I also like to briefly saute the bell peppers as it draws out their natural sweetness.
This recipe calls for bone-in chicken parts for a more robust flavor but it would work on cubed boneless chicken breast or thigh meat as well.
For a smooth and creamy sauce, do not bring to a rapid boil and cook in a gentle simmer lest the coconut milk curdles and separates.
Once the curry powder is added in, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
Prefer a thicker consistency? Simmer uncovered so the excess liquid will evaporate quickly and the sauce to reduce without overcooking the meat and vegetables.


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