This is one of those foreign dishes that we Filipinos have adapted and made our own. Originally from India, our version of the Chicken Curry makes use of local ingredients such as patis and siling labuyo.
– 1 kilo of chicken, cut into serving pieces
– 3 bell peppers, sliced into strips
– 2 large onions, quartered
– 3 potatoes, cut into cubes
– 2-3 stalks of celery, cut into 1 ½ inch long pieces
– 2 tablespoons of curry powder
– 4 cloves of garlic, crushed
– ½ teaspoon ground pepper
– 1 teaspoon of vetsin
– 1 teaspoon of salt
– Siling labuyo (if preferred)
– 1 tablespoon of patis (fish sauce)
– 1 cup of coconut milk or evaporated milk
– ½ cup of water
– Cooking oil
How to Cook:
1. Saute garlic in cooking oil until light brown. Add the chopped onions and stir until cooked.
2. Put the chicken pieces into the pan then pour the patis. Stir for three minutes.
3. Add the curry powder, vetsin, pepper and water. Stir then cover the pan. Simmer until the chicken is half-cooked.
4. Add the remaining ingredients except for the coconut milk (or evaporated milk). Put siling labuyo if you prefer a spicy dish.
5. Pour the milk when the chicken is already cooked. Stir continuously until the mixture boils. Cook for another five minutes.