Chicken Curry
  • 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)
  • 1½ tbsp yellow curry powder
  • fish sauce to taste
  1. Heat oil in a pan and fry the potatoes and carrots, set aside.
  2. Sauté garlic and onion until onion is translucent. Add chicken and fry it for about a minute or two.
  3. Pour in thin coconut milk and bring to a boil.
  4. Simmer for 2-3 minutes and then Pour in coconut milk.
  5. Add curry powder and mix well.
  6. Simmer until chicken is tender and sauce has thickened into a gravy.
  7. Add potatoes and carrots.Simmer for 1 minute.
  8. Add fish sauce to taste
  9. Add bell pepper, simmer for 30 seconds and then turn off heat.
  10. Serve with steamed rice, flat breads, or nan
Recipe by The Peach Kitchen at