This Filipino Chicken Curry is easy to cook. It is a type of chicken curry cooked with potatoes, carrots and capsicum in coconut milk with mild curry powder. It is delicious and flavorful. I like to pour the rich and creamy curry sauce over warm white rice before eating.
Chicken Curry ingredients:
2 1/2 lbs. chicken cut into serving pieces
1 pack Knorr Ginataang Gulay Mix 45 grams
2 pieces baking potato cubed
2 pieces red bell pepper sliced into squares
3/4 cup chopped celery
2 pieces red onions chopped
3 cloves garlic chopped
1 1/2 tablespoons curry powder
3 pieces long green chili pepper
4 tablespoons cooking oil
2 cups water
1 1/2 teaspoons fish sauce
1/4 teaspoon ground black pepper
How to Cook Chicken Curry
First, Heat oil in a pot. Pan fry the chicken pieces for 1 ½ to 2 minutes per side. Remove the chicken from the cooking pot. Set aside. Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well blended. Set aside. Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue to cook until onion and celery softens. Pour the gata mixture into the pot. Let boil. Add curry powder. Stir until the powder totally dilutes in coconut milk. Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to 35 minutes or until tender. Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to 8 minutes. Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to 8 minutes. Transfer to a serving plate. Serve. Share and enjoy
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