Wednesday, 3 June 2015

Filipino-Style Chicken Curry

What You Need:
  • 500 grams chicken breast, cut into bite pieces
  • 4 medium potatoes, cut into chunks
  • 2 carrots, cut into chunks
  • 5 cloves garlic, crushed
  • 1 medium onion, sliced
  • 4 tablespoons coconut milk
  • ¼ cup evaporated milk
  • 1 small red bell pepper, cut into cubes
  • Salt
  • Pepper
  • Chilli Flakes
  • Del Monte quick and easy curry mix
  • Extra virgin olive oil
  • Heat  extra virgin olive oil in a pan over low-medium heat. Fry potatoes and carrots, transfer to a plate and then set aside.
  • Using the same pan, heat oil over low-medium heat. Saute garlic, onion, and chicken for about 8 to 10 minutes or until the chicken is cooked. Add salt, pepper, and chilli flakes to taste.
  • Add Del Monte quick and easy curry mix and coconut milk. Mix well. Simmer uncovered over medium heat for 3 minutes.
  • Add evaporated milk, potatoes, and carrots. Simmer until the sauce thickens.
  • Add red bell peppers and cook for another minute.
  • Serve with rice.

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