Another Chicken Curry Recipe
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Are you looking for another chicken curry recipe? Well, this post will teach you another way to cook chicken curry.

The first Chicken Curry I published days ago features an overwhelming amount of coconut milk, making it creamy, and based on my taste buds, delightful. However, my old-school mother doesn’t like it. We all know how mothers react to food.

So, I tried another version, which has less coconut milk and more vegetables. Surprisingly, she loved it.

Ingredients

  • 1 kilo chicken – chopped
  • 3/4 cup coconut milk
  • 2 cups of water
  • 1 medium carrot – chopped
  • 1 medium potato -chopped
  • 10-12 pieces Baguio beans – strings and edges removed, and chopped in half
  • 1 bell pepper – chopped
  • 1 bundle spring onion – chopped
  • 4 cloves garlic – finely minced
  • 1 medium onion – chopped
  • thumb-size garlic -chopped
  • 1 tablespoon sugar
  • 1 tablespoon curry powder
  • salt and pepper to taste

Procedure

  1. Saute garlic and onion.
  2. Add ginger and some pieces of the bell pepper. Then, let it simmer.
  3. Add chicken and mix.
  4. Put a cup of water then boil for 5 minutes.
  5. Add more water, carrots, potato, Baguio beans. Then, boil for another 5 minutes.
  6. Add coconut milk and put into boil.
  7. Put the curry powder, salt, pepper, sugar, and remaining bell pepper. Let it boil while mixing.
  8. Add spring onion and let it boil 3 minutes. Then, stir.
  9. Serve and enjoy.

Notes

  • If you want to remove the oil, boil the chicken first in half a cup of water and let it evaporate. When you hear a frying sound that means that there’s no more water. Remove the chicken and scoop out the oil.
  • You can use some of the oil to saute the garlic and onion.
  • This chicken curry recipe is best eaten if there is a fish sauce with crushed red chilies.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

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