Creamy Chicken Curry
From hnypups 14 years agoIngredients
- 4 tbsp. lauric oil shopping list
- 1 big red onion, thinly sliced shopping list
- 2 to 3 gloves garlic, finely chopped shopping list
- 1 2-inch piece fresh ginger, finely chopped shopping list
- 1/2 tbsp. curry powder shopping list
- 1/2 tbsp. luyang dilaw powder (turmeric) shopping list
- 3 round potatoes, peeled and quartered shopping list
- 1/2 kilo boneless and skinless chicken breast shopping list
- 1 cup kakang gata (first pressing of coconut milk) shopping list
- 2 cups pangalawang gata (second extract of the coconut milk) shopping list
- 1 pc. red bell pepper, thinly sliced shopping list
- 1 pc. green bell pepper, thinly sliced shopping list
- ground pepper and patis (fish sauce), to taste shopping list
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
People Who Like This Dish 4
- jegski Aljubail, SA
- choclytcandy Dallas, Dallas
- clbacon Birmingham, AL
- deannafaye Grand Junction, CO
- hnypups Quezon City, PH
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments