Chicken Curry June 16 2015

CHICKEN CURRY- is a variety of the "Ginataang Manok" (chicken cooked in coconut milk). Extra vegetables like potato, carrots and green chime pepper were included and the taste was spiced-up to expand flavor. This dish is a mix of curry powder and coconut creme to give this dish a rich, velvety, and extremely hot flavor that you would anticipate from this great curry dish.


NUMBER OF SERVINGS: 3-4

CHICKEN CURRY INGREDIENTS:

1/2 kilograms chicken, cut into serving pieces

2 Medium potato, hacked

4 cloves garlic, minced

1 medium onion, hacked

1 little green chime pepper, cut into solid shapes

2 containers coconut milk ( or 1 can coconut creme)

2 tablespoons curry powder

3 little carrots, hacked

1/2 teaspoon salt

1/8 teaspoon msg or vetsin

1/4 teaspoon blackpepper

2 tablespoon oil

Techniques:

1. In an extensive container, saute the garlic and onion. Include the chicken pieces and cook for 2-3 minutes, mixing continously.

2. Include the salt, msg, dark ground pepper then blend, include curry powder (mix).

3. Include the some coconut drain, blend, and cook for a moment until chicken is mostly cook.

4. Include the potatoes, carrots and green chime pepper, some coconut drain and heat to the point of boiling, then turn the warmth down to stew for 10-15 minutes or until the potatoes are delicate.

5. Serve hot with rice.