Filipino Coconut Chicken Curry Food

CHICKEN CURRY WITH COCONUT MILK

Steps:

• Fry potato and carrots in oil until cooked and edges are lightly browned. Once done, remove from oil and then set aside.
• Saute garlic and onion in the remaining oil over medium heat. Add chicken meat and sear each both sides for a minute.
• Add the fish sauce, curry powder, paprika powder, and ground pepper. Cover and simmer for 5 minutes.
• Turn heat to low then add coconut milk, and let it simmer until sauce thickens and chicken is fully cooked. I like it really thick so I cook it a little longer.
• Add the carrots, potatoes and bell pepper and chili and cook for another minute.
• Transfer to a serving dish and serve with rice or your favorite side.

FILIPINO COCONUT CHICKEN CURRY

Steps:

• Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir just until the spices are aromatic (about 30 seconds more or less).
• Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
• Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!

CHICKEN CURRY

Steps:

• In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
• Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
• Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
• Add onions, garlic, and ginger and cook until softened.
• Add chicken and cook, stirring occasionally until lightly browned.
• Add fish sauce and continue to cook for about 1 minute.
• Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
• Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
• Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
• Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
• Season with salt and pepper to taste.
• Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

CHICKEN, SWEET POTATO & COCONUT CURRY

Steps:

• Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
• Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.