Chicken Curry
This recipe I learned from La Union at the house of Ben about 2010. Her ex-wife Rose taught me this. I never liked curry then, but after I learned to cook this recipe, it has been a family favorite.
Chicken Curry
This recipe I learned from La Union at the house of Ben about 2010. Her ex-wife Rose taught me this. I never liked curry then, but after I learned to cook this recipe, it has been a family favorite.
Cooking Instructions
- 1
Sautee chicken with very little oil. Mix from time to time but not all the time. Cover to cook well,and so heat would not escape.
- 2
Add ginger half way of the chicken sauteeing.
- 3
At this point you may add a little bit more canola oil. Add onions and tomatoes after a 1 to 2 minute interval. Continue sauteeing.
- 4
Put curry powder after sauteeing and chicken is half done cooked.
- 5
Add little water about 1/4 cup to let the ingredients combine and not get burnt.
- 6
Check your heat temperature that it is not too high. Slow to medium cooking is recommendable as not to burn the sauce. (remember it has only little water, so it burns easily.) Watch your pot! Mix from time to time.
- 7
Add coconut creme. Mix well.
- 8
Add 1 to 2 tbsp patis. Taste to check saltiness and the blend of ingredients. (this is an important procedure - To taste)
- 9
Let it simmer not boil. (FOR 20 MINS.) Again mix from time to time and taste how flavors are developing.
- 10
Check the doneness of chicken by poking with fork. No blood should come out. And of course chicken should be tender.
- 11
Add potatoes and carrots on a 3 to 4 mins interval. Make sure not to overcook the CARROTS.
- 12
Add bell pepper or siling haba.
- 13
Add 2 tbsp brown sugar. Mix well with ingredients.
- 14
Add a half teaspoon pepper.
- 15
Continue to simmer about 3 mins. Taste if satisfied. You may add sugar or patis accordingly. Then viola ready to serve.
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