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Chicken Curry is spicy dish with thick sauce with potatoes, carrots, bell pepper, coconut milk and other spices with curry as the main flavoring. It is generally served during lunch or supper with steamed white rice.




Chicken Curry Recipe


Estimated cooking time: 40 minutes


Chicken Curry Ingredients:

  • 1 Kilo chicken cut to pieces

  • 2 to 3 pieces of potatoes, quartered

  • 2 to 3 pieces of carrots, cut to pieces

  • 1 big red bell pepper cut into 1"x1" squares

  • 1 big green bell pepper cut into 1"x1" squares

  • 2 mid-sized onions, chopped

  • 1 bulb of garlic, minced

  • 1 thumb-sized ginger, pounded then sliced

  • 2 cups coconut milk

  • 2 to 3 tablespoons of curry powder

  • 1 teaspoon chili powder or minced chili (optional)

  • 4 tablespoons cooking oil

  • Salt and pepper to taste

Chicken Curry Cooking Instructions:

  • In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.

  • In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.

  • Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.

  • Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.

  • Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.

  • Serve hot with steamed rice.

Cooking Notes:

  • Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.

  • Use fish sauce (patis) instead salt when available.


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