Chicken Curry

I might try this recipe for D's lunch.

• 4 pounds Chicken - Thigh and Legs, cut into serving sizes
• 1 tablespoon Curry Powder
• 1 cup Red and Green Bell Peppers, cut in thick strips
• 2 cans Coconut Milk
• 3 medium Potatoes, cubed
• 4 cloves Garlic, minced
• 1 medium Onions, chopped
• 2 tablespoons Fish Sauce or Patis
• 1/2 teaspoon Pepper
• 2 tablespoons Cooking Oil, for sauteing

PREPARATION TIME : 10 minutes

COOKING TIME : 30 minutes

1 In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continously.

2 Add the curry powder and fish sauce. Cook for a minute before stirring in the coconut milk.

3 Bring to a boil, then turn the heat down to simmer for 10 minutes.

4 Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender. Season with ground pepper.

5 Serve with rice.

(Learn more about COOKING RICE, THE FILIPINO WAY.)

BENG'S TIPS

• If you want to add chicken breast with the thighs and legs, remember that breasts cook faster that thighs and legs and can be rubbery and bland when overcooked. So add it together with the potatoes on Step 4 for less cooking time.
• When buying coconut milk for cooking a savory dish, look for one with 0(zero) sugar content on its Nutrition label. You don't want a hint of sweetness for this dish.
• I like my chicken curry Filipino style differently, I like it real creamy, with the coconut milk rendering fat so I cook it a little longer. I take out the chicken and potatoes and reduce the sauce further until the sauce is real thick and rendering fat... but then, that's just my personal preference.