Authentic Spicy Chicken Curry |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 5 |
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This recipe is an innovation of the popular Filipino chicken curry. I have made it a bit spicier by adding Indian curry paste which has special tamarind, coriander, garlic powder and oils, something I discovered in an Oriental store in Europe. the recipe as is, is only a bit spicy but not burning hot spicy. You can increase chili as desired. Anyone who loves spicy HAS TO LIKE THIS ! I have prepared this dish countless times to special guests and diplomats and all of them asked for the recipe. TESTED AND PROVEN Asian culinary delight. this recipe is a Modified Version of the Maya Kitchen Filipino Cookbook Chicken Curry Recipe Ingredients:
3 tablespoons oil |
1 tablespoon chopped garlic |
1 whole chicken, cut into serving pieces |
1 cup thin coconut milk (coconut milk with water, a 50/50 solution is okay) |
3 pieces potatoes, quartered and fried |
1 green bell pepper, diced |
1 red bell pepper, diced |
1 teaspoon curry powder |
1 cup thick coconut milk (preferably 100% coconut milk available in little tetra paks in the grocery) |
1/2 teaspoon chili |
1/2 teaspoon patak original tandoori curry paste or 1/2 teaspoon indian curry paste (for truly exotic flavor) (optional) |
3 -5 pieces green peppers, leaves (optional) |
Directions:
1. In a saucepan, heat oil then saute garlic and onions.
2. Add chicken and stir-fry until it changes color.
3. Add thin coconut milk.
4. Simmer until chicken is tender.
5. Do not use a pressure cooker.
6. Add potatoes, bell peppers, curry powder, indian curry paste, thick coconut milk and chili.
7. Simmer until chicken is cooked completely.
8. Season to taste.
9. You may add green pepper leaves.
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