Sunday, February 07, 2016

Chicken Curry Recipe




Chicken curry is one of my favorite chicken dishes because it is very flavorful. It has been months since I last cooked this dish. The Pinoy-style chicken curry uses coconut milk. But my husband doesn't eat any viands with coconut milk. I use Alpine evaporated milk instead.

Ingredients

cooking oil
minced garlic
1 medium size chopped onion
6 pieces chicken breast
2 tablespoon McCormick Curry Powder
1 cup evaporated milk
2 cups water
1 carrot (cubed)
2 potatoes (cubed)
1 red bell pepper (cut into strips)
salt to taste

Heat the cooking oil. Saute the onions and garlic. When the onions turn transparent in color, add in the chicken. Cover the pan so that the steam will cook the chicken. When the chicken meat turns white, add two cups of water and let simmer for 10 minutes. Then add the carrot and potatoes. Simmer for another 5 minutes. Add water if necessary. Pour in 1 cup evaporated milk and 2 tablespoons of McCormick Curry Powder. Let it simmer for another 15 minutes. Add in the red bell pepper. Season with salt.



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