CHIKEN CURRY - PINOY STYLE OF COOKING

I was moving things in the stockroom and found this recipe that my mother taught me how to cook. I really love this recipe and this was the first dish I cooked when I started cooking in the kitchen. This is an all time favorite dish. The taste of curry and the tenderness of the chicken really blends well in this dish. For this recipe, here are the ingredients:

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk
or evaporated milk

So lets start the cooking process of this dish. Just follow the procedure and you will never go wrong when cooking chicken curry, Pinoy style.

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot.