All about Cooking... Chicken Curry Filipino Style

Hey Readers!!! Hope everything is well at your end...

Today I'll share with you a glimpse of some challenges that I have as a wife. :) And this is COOKING. Way back in the Philippines I'm not fond of cooking at all. If I cook I'll choose the easiest one Frying. hehehe... But being married I think this is a must for you to know how to cook, and thank God for the power of internet. So today I'll share with you my own version of Chicken Curry Filipino Style, mainly I got the idea from +Kawaling Pinoy and I just add a little sprinkle of my own style.

Filipino Chicken Curry can be made two kind the one with curry powder and the one without. Either the two it really taste so good. Partner this with rice.... Ohhhh that will be a sumptuous and colorful meal....

This recipe is good for 2 servings. And it took an hour and half (1 1/2 hours) to prepare and cook this viand.

Ingredients

• 1/8 cup of olive oil
• 2 medium potatoes, peeled and quartered
• 2 large carrots or 8 baby carrots, peeled and cubes
• 1/4 big white onion, peeled and chopped
• 3 cloves of garlic, peeled and minced
• 2 pieces of breast, cut into serving parts
• 1 tbsp  of fish sauce
• 1/2 green bell pepper, slice into strings or cubes
• 3 pieces of mushroom (optional just my husband loves this)
• 1/2 can of lite coconut milk
• 1 cup of water (can be more if you want more soup )
• 2 tbsp curry powder
• salt and pepper to taste

Instructions

1. In a pan over medium heat. Heat a portion of the oil, then add potatoes and cook until lightly browned. Then remove it from the pan and drain on paper towels (to absorb the oils). Add the carrots and cook it for 1 or 2 minutes. Then remove from the pan  and let it stand on the paper towels as well.
2. With the remaining oil in the pan, add the chicken and let it simmer, with occasional stirring, for about 7 to 8 minutes or until the chicken changes color. Remove or set aside the chicken. Then add the rest of the oil in the pan and add the onions and garlic and cook until it becomes aromatic. Then add your chicken, your potatoes and your fish sauce and continue to cook for about 2 to 3 minutes.
3. Add your coconut milk and water. Bring to simmer. Then lower heat, cover and continue to cook for about 30 minutes until the chicken are fully cooked and potatoes are fork-tender (you can add more water). Then add your carrots and simmer for 2 to 3 minutes.
4. Add your curry powder and stir. Let it simmer until the sauce thicken. Season with salt and pepper to taste. Then add bell pepper and mushroom, cook for about a minute before you serve it. Serve hot with rice.

Enjoy!!!!

If you ever tried to cook this and have some tips for me just leave a comment. I'd love to hear from you

kisses.... Emmelyn