CHICKEN CURRY

This is one dish that I like, not only to eat but also to cook, it's one of my fave. Made this one last March 19, 2013 for our lunch.

You know there are so many ways to cook this dish. But the one I'd like most is using coconut milk extract to boil the ingredients and adding pineapple tidbits to the whole dish thus enhancing the sweetness of the coconut.

Some people like to pre-fry their chicken and potatos to make it looks appetizing. But I don't. I just want to put them all into a saucepan and boil the lot. Here's how I do it.

 Ingredients:

2-3 tbsp. oil

3 potatoes, peeled and quartered

1 lb. chicken, cut into serving pieces

3 cloves garlic, minced

1 large onion, sliced thinly

1 tbsp. fish sauce (patis)

3 tbsp. curry powder

salt and pepper

1 cup coconut 1st extract (kakang gata)

2 cups coconut 2nd extract

1 small can of pineapple tidbits

3 long green pepper (siling berde panggisa)

Procedure:

In a shallow saucepan pour 2nd extract of the coconut milk, add garlic, onion, chicken and fish sauce. Cover and bring to a boil. Season with curry powder, salt and pepper. Stir for 2 minutes. Lower the heat; add bell peppers and potatoes. Simmer for 3 minutes or until half done. Add the coconut 1st extract or kakang gata together with the pineapple tidbits and simmer again for another 7 minutes or until the coconut is well cooked. Remove from heat. Serve hot.

HAPPY EATING!!!