PINOY CREAMY CHICKEN CURRY
Prep time: 30 minutes
Cooking time: 25 minutes
Serves: 4 to 6
2 tbsp cornstarch
salt and pepper
2 1/2 lbs skinless, boneless chicken breast, cut into big pieces
4 tbsp cooking oil
1 large onion, peeled and cut into large pieces
5 cloves garlic minced
1 to 2 cups chicken broth
1 can coconut milk
2 tbsp yellow curry powder combined with 1/2 cup water
1 large carrot, peeled and cut into large pieces
2 medium size potatoes, peeled and cut the same size
fish sauce
1/2 tsp sugar
Brown chicken for 8 minutes until all sides are brown.
Remove chicken from the pan and set aside.
Saute onions and garlic for 2 minutes.
Add back cooked chicken and add broth.
Add coconut milk and stir.
Bring to a boil.
Add yellow curry powder and water mixture and slowly into the pan.
Bring to a boil.
Add carrots and potatoes.
Season with fish sauce and sugar.
Adjust taste.
Cover.
Continue to boil.
Cook for 12 to 15 minutes until potatoes are cooked.
Add red and green bell pepper.
Cover.
Cook for another 3 minutes.
Serve with steamed rice.
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