Chicken Curry

For the longest time, I've always loved Chicken Curry. The spicier the better! The kind you find at Filipino eateries and restaurants. But it's only recently that I realized I've been loving the Filipino version of curry.

 I made this discovery when I recently saw an Indian Chef on television make an authentic curry dish from scratch. I had no idea there was no much ingredients involved! So many wonderful herbs and spices! And the end product looked oh-so delish!

Yellow curry paste for less than P50 the bottle!

I've always wanted to make a curry like that. I've made the Filipino-version one that uses the local curry powder a lot before. I knew there was no way I could get all the herbs and spices needed easily if I wanted to make it from scratch. Thankfully, I saw this bottle of curry paste at SnR the last time we were there and I wondered how different it was from the curry powder I usually use.

I wasn't sure if I wanted to post this recipe because it didn't turn out as well as I had hoped for. Maybe it's because I used chicken breasts instead of less dry parts of chicken. I also didn't like the homemade coconut milk I had on hand, I guess it had stayed in the freezer for too long. Or maybe it's because I didn't follow word by word the instructions that's written on the side of the bottle. And I wonder why it didn't turn out as well as i wanted! LOL!

CHICKEN CURRY

Ingredients:

• 3 cloves of garlic, minced
• 1 onion, quartered
• 2 carrots, peeled and cut in bite pieces
• 2 potatoes, peeled and cut in bite pieces
• 1 red bell pepper, cut in pieces
• 1 green bell pepper, cut in pieces
• 6 chicken breasts (bone-in)
• 2 tablespoons curry paste
• 2 cup coconut milk
• 1 tablespoon fish sauce
• salt 
• pepper

Directions:

Heat oil in a pan and saute garlic and onion until fragrant. Add chicken to pan and cook until chicken changes color. Add potatoes, carrots, green and red bell pepper in the pan. Cover with a lid and continue to saute for 5-10 minutes. Add the coconut milk and curry paste. Mix well. Lower the heat and let it simmer. Let the vegetables cook through and sauce mix well together. Add fish sauce and season with salt and pepper. Transfer to serving plate. Serve hot and enjoy!