Chicken Curry
Ingredients
Scale
- 600g chicken (thigh quarters), cut into pieces
- 1 red bell pepper, cut into strips
- 1 medium carrot, cubed
- 10 pieces baby potatoes, peeled and halved
- 4 tbsp oil
- 1 white onion, chopped
- 3 cloves of garlic, minced
- 4 cups coconut milk
- 1 cup thin coconut milk (pangalawang piga)
- 1 1/2 tbsp yellow curry powder
- fish sauce to taste
Instructions
- Heat oil in a pan and fry the potatoes and carrots, set aside.
- Sauté garlic and onion until onion is translucent. Add chicken and fry it for about a minute or two.
- Pour in thin coconut milk and bring to a boil.
- Simmer for 2-3 minutes and then Pour in coconut milk.
- Add curry powder and mix well.
- Simmer until chicken is tender and sauce has thickened into a gravy.
- Add potatoes and carrots.Simmer for 1 minute.
- Add fish sauce to taste
- Add bell pepper, simmer for 30 seconds and then turn off heat.
- Serve with steamed rice, flat breads, or nan
Find it online: https://www.thepeachkitchen.com/2014/10/chicken-curry/