"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Friday, November 14, 2008

Chicken Curry

I just realized I have not made a post about this.
From Chicken curry
The recipe for this one is probably ubiquitous, and versions may be available not only from Filipinos but from other nationalities as well. I will not claim superiority of mine over others'. I am posting for the sake of my children who, one day, will come to this online kusina for guidance on how to cook their favorite foods "the way Mama used to cook them" if and when I will, for some reason, be unavailable.

This dish is another Filipino favorite that has found its way to my husband's tummy and gained approval.

Ingredients:
1-1/2 to 2 lbs chicken pieces
oil for browning (or you may render the fat from chicken skin)
3 cloves garlic
2 thumb-size cuts of ginger, sliced
1 medium onion, sliced
curry powder to taste (try 1/4 tsp first)
salt and pepper to taste
(optional)2 tbsp fish sauce (patis)
1 cup chicken broth or water
2 potatoes, cut into chunks
2 carrots, cut into chunks
1 each of red and green bell peppers (or other colors; use only half of each and freeze the rest)
1 (14 oz) coconut milk (Premium)

Instructions:
If using chicken skin, render the fat by boiling the skin in about 1/4 cup water first then chopping them then returning to the pan to render the fat. On medium high heat, sautee garlic and ginger for about 1 minute, follow with onions. When translucent, add chicken pieces and brown all sides briefly (1 minute per side). Add patis if using and let sizzle (or sprinkle some salt) then cover pan, turn heat to medium low and simmer for about 15 minutes. Uncover, turn heat to high and let juices evaporate until you are able to brown the chicken pieces in the oil some more. Add water, potatoes, and carrots and let boil, then lower heat to med high, cover and let simmer for another 10 minutes or until potatoes and carrots start to become tender. Add the coconut milk and bell peppers, sprinkle curry powder and let simmer uncovered, occasionally stirred, until coconut milk becomes creamy. Adjust taste with salt and pepper and additional curry powder as needed. Serve with plain rice. (Hubby likes this only with freshly baked bread.)

4 comments:

  1. one of the many chicken dish i like

    ReplyDelete
  2. hi ate i am one of your fan now..thank you for this site..my fiancee like what i have cooking..just because i have you here..you inspire me ate..godbless you always..

    ReplyDelete
  3. il try this new recipe that i got form ur website.. thank you for sharing this to the public

    ReplyDelete
  4. Hi Danica Joy,
    I hope you enjoy it!

    ReplyDelete

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