Easy Chicken Curry Recipe

September 23, 2018

My father taught himself how to cook and bake at a very young age. He learned a few basic recipes from his mother then continuously learn how to improve on his skills by taking over the cooking responsibilities at their house. I admire him for being able to create dishes from scratch and not relying on cook books to whip up mouthwatering dishes. I appreciated food more because of him. He taught me some of his dishes but of course I have a long way to go compared to him.

One of the dishes, I wanted to learn was curry and I asked my dad to teach me how to prepare it and I'm sharing it to you guys so you can also do it at home.

COOKING TIME: 30 minutes

SERVING SIZE: 5-6 people 

INGREDIENTS



  • 1 Large Potato (Diced)
  • 2 Medium Potatoes (Diced)
  • 2 Medium Carrots (Diced)
  • 1 1/2 Garlic (Minced)
  • 1 Large Whole Onion (Minced)
  • 1 Whole Ginger (Sliced)
  • 1 Whole Chopped Chicken (Magnolia)  
* The bigger the better. Seasoned with pepper.
  • 2 Shoots of Fresh Oregano (optional)
* To add taste. We had oregano in our garden. 
  • Canola Oil 
* Healthier compared to palm oil, more affordable and readily available at the supermarket.

Decor:
  • 1 Red Bell Pepper
  • 3 Green Chili

Coconut Milk Mixture:  

  • 3 Spoonful of Coconut Powder
  • Half Cup Milk
  • Half Cup Water
  • Half Container of Kokumaro Curry (Medium-Hot)

Mix all the ingredients in a separate container. 


1) Lightly sauté the ginger first then add the garlic in a pan with 2-3 teaspoons of canola oil. 



2) Then add onion and continue to sauté.



2) Then add chicken, stew chicken for 10 minutes (again this depends on the size of the chicken) until half cook in low fire. Don't add water yet since chicken will bring out its own liquid.



3) Stir it every now and then, to cook it evenly.




4) When you see the chicken drys up a bit add a little bit of water (2 tablespoon) to help secrete the juice. Then add 1/4 cup canola oil.

You'll notice that more of the chicken's juices comes out.
5) Steam first the potato and carrots by putting it on top of the chicken while you continuously stew it. Around 10 minutes and so.






Add oregano to add more taste (optional)

PRO TIP: The lid with clear a bit indicating it is almost done cooking.
6) After 10 minutes mix all ingredients in the pan. Then remove the potatoes and carrots one by one, so it wouldn't over cook and you will still get that bite from the vegetables. Continue stewing another 10 minutes or until done.







PRO TIP: To know if the chicken is cook, check texture of chicken if it is tender and there's no more blood. 

7) Mix everything until sauce is thicker then let it stew for a few more minutes. Gradually add coconut milk mixture and stir everything together until sauce thickens.

The amount of curry roux we used.
8) Add salt to taste. Reduce heat and simmer the ingredients in low fire until you the sauce bubbles then you add back the carrots and potatoes then bell pepper and chili. Stir all of the ingredients in the pan. Let it simmer for 5 minutes.





9) Served it in a nice plate and don't forget rice. The sauce was divine mixed in rice.



This wouldn't be possible if it weren't for House Foods Group Inc. Available in all SM, Robinsons, Rustan's and Waltermart Supermarket, and selected supermarkets in Visayas and Mindanao.




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