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)
- 2 Shoots of Fresh Oregano (optional)
- Canola Oil
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.
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You'll notice that more of the chicken's juices comes out. |
Add oregano to add more taste (optional)
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PRO TIP: The lid with clear a bit indicating it is almost done cooking. |
PRO TIP: To know if the chicken is cook, check texture of chicken if it is tender and there's no more blood.
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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.