How to Cook Filipino Style Chicken Curry

This Filipino Chicken Curry is easy to cook. Start by pan-frying the chicken. Do this by heating oil in a pan.
Put the chicken pieces on the pan and fry each side for 2 minutes. It will be great you can pat each piece
dry using a paper towel. This will prevent the oil from splattering. Remove the chicken from the pan
after frying.

Prepare the coconut milk mixture by combining water and Knorr Ginataang Gulay Recipe Mix. I use this
ingredient because it is convenient. Simply combine with water and you will have your coconut milk in
no time. I recommend this product especially to beginners who are not well versed yet in cooking with
coconut milk. It already includes seasonings and spices that makes your dish flavorful.

It is time to cook everything in one pot. Saute onion, garlic, and celery. Continue to cook until onion
softens. This ensures that flavors are extracted from the aromatics, which are the three ingredients that
I mentioned. It is also important to always use high heat when sauteeing.

Pour the coconut milk mixture into the pan. Add curry powder and stir until the powder dilutes
completely in liquid. We now have our rich and creamy curry sauce at this point. Add the chicken pieces
and cook for 35 minutes or until tender. You can always add more water if needed. Pay close attention
to the amount of liquid and the time. If the coconut milk starts to dry out quickly, pour enough water
into the pan.

Add the remaining ingredients. This includes bell peppers, potato, and long green chili. This needs to
cook for 8 minutes or until the potato softens. You can season your dish with patis and ground black
pepper, if preferred.

Ingredients

 2 1/2 lbs. chicken cut into serving pieces

 1 pack Knorr Ginataang Gulay Mix 45 grams

 2 pieces baking potato cubed

 2 pieces red bell pepper sliced into squares

 3/4 cup chopped celery

 2 pieces red onions chopped
  3 cloves garlic chopped

 1 1/2 tablespoons curry powder

 3 pieces long green chili pepper

 4 tablespoons cooking oil

 2 cups water

 1 1/2 teaspoons fish sauce

 1/4 teaspoon ground black pepper

Instructions

Heat oil in a pot. Pan fry the chicken pieces for 1 ½ to 2 minutes per side. Remove the chicken from the
cooking pot. Set aside.

Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well blended. Set aside.

Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue to cook until onion and
celery softens.

Pour the gata mixture into the pot. Let boil.

Add curry powder. Stir until the powder totally dilutes in coconut milk.

Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to 35 minutes or until
tender.

Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to 8 minutes.

Add fish sauce and ground black pepper. Stir.

Transfer to a serving plate. Serve. Share and enjoy!