Chicken Curry Filipino Style

Although this is believed not to be an original  Filipino recipe and to be from Indian origin,  Filipinos have their unique style in cooking this dish.  This is also love to be served in homes and parties among the Filipino community.

Ingredients:

1 Medium size chicken (cleaned and chopped into serving sizes)

2 pcs green or red bell pepper (cut into strips)

2 pcs onion bulbs  (1pc is chopped finely and 1 pc is chopped into quarters)

3 ½ cups coconut milk

½ teaspoon curry powder (dissolved into warm water)

4 cloves garlic (Crushed)

Salt and pepper
Fish sauce or patis
1-2 stalks of celery (optional)
2 pcs medium size carrots cut into cubes (optional)
3 pcs hot finger chilli or siling labuyo (optional for a more spicy taste)

Procedure:

The chicken can be fried first until almost golden brown then set aside. 

Sautee the garlic in hot oil until golden brown add in the chopped onions.  After a few minutes add in the chicken (if carrots is included in the ingredients add in with the chicken during this time), then mix.  Drop in the green pepper, the onions that are sliced into quarters and the rest of the vegetables except the hot finger chilli.  Pour in 2 cups of coconut milk and the dissolved curry powder.  Season with salt and pepper, fish sauce or patis.

Let it boil and wait until the sauce thickens.  If it dries up and the chicken is not yet tender add more coconut milk with water.  When the chicken is tender wait until it is almost dried up then pour in the remaining coconut milk, if a spicy taste is desired add the finger chilli or siling labuyo,  mix and let it boil for awhile then serve.