Curry dish is often associated with Indian cuisine which uses curry powder and Thai food powered by curry paste. Filipinos have adopted their version of this delicacy and cooked to suit Pinoy taste, with potatoes coming off European influence and coconut milk as an common ingredient.
Needless to say there are different variations of chicken curry, let alone the curry dish itself. Have a look at this version.
- 2-3 tbsp. oil
- Potatoes, peeled, quartered and fried
- 1 cup coconut milk
- 1 lb. chicken, cut into serving pieces
- 3 cloves garlic, minced
- 1 large onion, quartered
- 1 tbsp. patis or fish sauce
- 3 tbsp. curry powder
- salt and pepper
- red bell pepper (optional)
- 1 cup water
- Pan fry potatoes. Set aside.
- In the same pan, fry chicken pieces and brown a little.
- Add garlic and onion. Sauté for a few minutes until soft.
- Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
- Add water. Cover and bring to a boil. Lower the heat; add fried potatoes. Simmer for 3 minutes or until half done.
- Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
- Add red bell pepper.
- Remove from heat. Serve hot with rice.
Make sure to dry chicken well with paper towels before placing into hot frying pan so it won’t stick.