Thursday, April 16, 2015

My Chicken Curry version

There are many variation on how to cook curry but this time ... i am going to introduce to you my curry which is a combined Filipino and Japanese curry style.   
The difference between Filipino and Japanese curry is that the Japanese curry sauce is thick while Filipino curry is a mild one and use coconut milk. 
So here's my easy way cooking of curry.  

Chicken Curry

Serving:  4 people 

300 grams of chicken pieces -- thighs, wings, legs
(option -- pork, beef or shrimps)
80 g Japanese curry roax
( I usually used House Vermont Curry with apple and honey taste)
2 potatoes chopped into chunks
1 carrots chopped into chunks
1 onion chopped
crushed garlic 
grated ginger 
1 green bell pepper 
1 red bell pepper 
1 can coconut milk 
3 cups water
2 tbsp fish sauce
salt and black pepper 
chicken broth 
1 tbsp cooking oil 

How to cook: 
In a large pan, saute garlic and ginger ... then add chicken pieces ... cook until brown.
Add onions, potatoes and carrots... stir continuosly 
Add salt and pepper, chicken broth 
Then put water... bring to boil 
Add Japanese curry roax ... stir and let it simmer until sauce thicken
Add coconut milk ... stir 
When potatoes and carrots tender, put the red and green bell peppers.
Add fish sauce (optional)
Serve with rice on the side. 

召し上がれ !!!

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