Filipino Chicken Curry Recipe

The abundance of coconut in the Philippines makes the Philippine curry different from those in other countries. Traditionally, coconut milk is made by grinding the endocarp and squeezing out the juice using a cheesecloth. This do really take a lot of time, but fresh coconut extract is always the best.

Nowadays, pre-prepared, coconut milks are available in grocery stores. These have longer shelf life compared to freshly prepared ones which you will have to use right away.

Ingredients:

• 1/2 kilo chicken breast
• 1 whole carrot (chopped)
• 3 medium-sized potatoes (chopped)
• 2 pcs green bell pepper (chopped)
• 1 pc red bell pepper (chopped)
• 5 pcs sili espada (cut in half)
• ginger (chopped)
• 1 bulb shallot (chopped)
• 4 cloves garlic (chopped)
• 1 Knorr chicken broth cube
• 1 cup coconut milk / gata
• 4 cups water
• 2 tbsp patis / fish sauce
• 2 tbsp curry powder
• vegetable oil (enough for frying)
• salt
• pepper

Procedure:

1. Season chicken with salt and fry in vegetable oil. Set aside.
2. Sauté garlic and shallot in vegetable oil.
3. Add chicken.
4. Pour in coconut milk/gata and water.
5. Add in Knorr chicken cube and patis/fish sauce.
6. Let it boil for 5 minutes in medium heat.
7. Add in carrots and potatoes.
8. Boil for 15 minutes. Maintain medium heat.
9. Add in curry powder, ginger, bell peppers, and sili espada.
10. Add salt and pepper to taste.
11. Let boil for another 10 minutes.
12. Serve and enjoy!