United Cuisine: Chicken Curry

Monday, May 23, 2011

Chicken Curry


Estimated cooking time: 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 to pieces
  • 1 big red bell pepper cut into 1"x1" squares
  • 1 big 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

Chicken Curry Cooking Instructions:

  • In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.
  • In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.
  • Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.
  • Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.
  • Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.
  • Serve hot with steamed rice.

Cooking Notes:

  • Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup 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 near then end of cooking -just after putting the potatoes and carrots.
  • Use fish sauce (patis) instead salt when available.

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