Sunday, April 15, 2012

Chicken Curry



potatoes, quartered
carrots, quartered
onions, chopped
garlic, chopped
ginger, chopped
2 cups coconut milk
2-3 tsps curry powder
1 tsp chili powder
4 tbsp cooking oil
salt and pepper
sugar, to taste


1. Fry the chicken until it is golden brown
2. Fry the potatoes, carrots and set them aside
3. Saute garlic, onions and ginger
4. Add the chicken, coconut milk, curry powder and let it simmer
5. Add the vegetables and let it simmer before you turn off the heat

I love chicken curry. I have yet to create an authentic curry dish, but the classic Filipino version is okay with me, and enjoyed by Bon, so that'll do for now. I love curry when the sauce is a bit spicy, yet creamy. It's perfect for hot rice and you'll have to pour lots of sauce onto your rice, to make things better. 

When I tried to do Chicken Curry for the first time, I put all the ingredients and then almost puked when I tasted it. I don't know if I did not put enough coconut milk or if I just went overboard with the curry powder because it was so bad. I achieved the perfect "curry" taste by adding salt and sugar to my cooking. Alternating between the two, I was finally able to hit it, and I don't know now if the recipe book I copied it from just forgot to write SUGAR or if I really did something wrong. Anyway, what's most important is that Bon enjoyed this dish that I cooked and he even said that he can't tell the difference between his mom's cooking and my version anymore --- Ha!

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