For the first time today, I cooked chicken curry at home. And my hubby ate chicken curry from home for the first time, too! Well, the first time was great. I enjoyed cooking.. and eating. I never thought that cooking chicken curry could be as easy as ABC.
Ingredients:
- 300 grams chicken, cut into serving pieces, skin & fats removed
- 2 pcs medium carrots, peeled, cut into cubes
- 2 pcs medium potatoes, peeled, cut into cubes
- 1 medium red bell pepper, cut into medium squares
- 1 medium green bell pepper, cut into medium squares
- 1 tbsp vegetable oil
- 2 cloves of garlic, minced
- 1 small onion, chopped
- 1 thumb of ginger, peeled, julienned
- 1 cup coconut milk
- 1 tbsp. curry powder
- 1 tsp. black pepper
- 1 tbsp. fish sauce
- 1 tbsp. sauté mix
- salt to taste
- 2 celery stalks*, cut into bite-size pieces
Procedure:
Put the chicken in a cooking pot under medium fire. Let it parboil for 3 minutes or so. This technique will allow the chicken to render its juice and fat. Remove the chicken and its juice from the pot. Set aside.
In the same pot, sauté the ginger, onion, and garlic. Add in potato slices, carrots, and bell peppers. After sautéing for 3 minutes, you may add in the meat and its juice. Let simmer for 5 minutes.
Pour in the fish sauce, curry powder, salt and pepper to taste. Stir for 2 minutes then cover until it boils. Add in the coconut milk. Cook for another 5 minutes, but don't forget to stir occasionally until the sauce gets rice and creamy. Remove from heat. Serve hot.
* I don't like the taste of this vegetable, so I didn't use it for my recipe. I consider this vegetable optional.
