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How to make it

  • Heat 2 tbsp of the oil in a large skillet over medium heat.
  • Saute the onions in skillet and cook until translucent.
  • Add garlic, fresh ginger, curry powder and luyang dilaw (turmeric) powder and cook for 3 minutes.
  • Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high.
  • Add the chicken and stir-fry until golden, about 8 minutes.
  • Add potatoes and stir-fry for 2 minutes more.
  • Add the second extract of the coconut milk and simmer for about 8 minutes or until the potatoes are tender.
  • When done, add the bell peppers and stir in the kakang gata, reduce heat to medium-low, and simmer gently for 2 minutes.
  • Season with ground pepper and patis.
  • Remove from heat and serve hot :D

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