Chicken curry | Inquirer Lifestyle

Chicken curry

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750 g chicken thigh fillet

 

2 c coconut milk

 

2 tsp or cubes of curry paste

 

1 large carrot, peeled and cut into

chunks

 

1 large potato, peeled and cut

into chunks

 

½ c red and green bell peppers ,

cut into ½-inch squares

 

6 garlic cloves, smashed and chopped

 

1 large white onion, diced

 

4 tbsp oil

 

Salt and pepper to taste

 

Side dishes:

 

Chopped crispy bacon, chopped hard-boiled eggs, raisins and diced white onions.

 

Sauté onions garlic in oil, then add the chicken thighs.  Cook chicken until brown then add the curry powder/ paste. Cook the paste for a few minutes until the aroma is released.

 

Add potato carrots and bell pepper and a bit of water then simmer for 5 minutes, then add coconut milk. Cook for another 3 minutes then add salt pepper to taste. Let it simmer for 15 minutes. Serve with side dishes.