Chicken Curry

| January 16, 2009 | 0 Comments

Ingredients  chicken curry

  • 1 kilo chicken
  • 1/2 head garlic, chopped
  • 2 red bell pepper, julienne
  • 2 thumb size ginger, cut into strips
  • 1 medium size onion, chopped
  • 2 small size potato, quartered
  • 1 small size carrot, cut into wedges
  • 2-3 stalk celery, sliced diagonally
  • 1 small size sayote, sliced
  • 3 c. coconut milk
  • 1 c. coconut milk, pure

  • 3 tbsp. curry powder
  • 1/2 tsp. chilli powder
  • 1/4 c. patis
  • 1/4 c. cornstarch
  • salt and pepper
  • cooking oil


  1. Cut chicken into serving pieces with the bones intact. Wash chicken and pork thoroughly, drain and keep aside.
  2. In a sauce pan quickly stir fry vegetables remove from pan and keep aside.
  3. In same sauce pan stir fry pork for 3-5 minutes now add in chicken and stir cook for another 2-3 minutes or until color turn to golden brown. Remove from pan, set aside.
  4. In same sauce pan sauté garlic, onion and ginger.
  5. Add pork and stir cook for 2-3 minutes, now add in chicken, patis, curry powder and chilli powder stir cook for another 2-3 minutes.
  6. Pour in 3 cups of coconut milk, simmer for 5-10 minutes.
  7. Add in potatoes and simmer for another 5-10 minutes or until pork, chicken and potatoes are cooked and tender.
  8. Add 1 cup of pure coconut milk and celery, cook for another 2-3 minutes. Now add in vegetables and season with salt and pepper to taste.
  9. Thicken sauce with cornstarch dissolve in 1/2 cup of water, add bell pepper and cook for another 1-2 minutes.

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Category: Main Dish

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