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