CHICKEN CURRY

INGREDIENTS:
-1/4 cup canola oil
-2 medium potatoes, peeled and quartered
-2 large carrots, peeled and cubed
-1/2 green bell pepper, cored, seeded and cut into cubes
-1/2 red bell pepper, cored, seeded and cut into cubes
-1 onion, peeled and cubed
- cloves garlic,and minced
-1 thumb, size ginger, peeled and julinned
-1 (3 pounds) bone in chicken cut into serving pieces
-1 tbsp fish sauce
-1 cup coconut milk
-1 water
-2 tbsp curry powder
-salt and pepper to taste

INSTRUCTIONS:
1. In a wide pan over medium heat, heat oil, Add potatoes and cook for about 2-3 mins. Until
lihgtly browned and tender. Remove from the pan and drain on pepper towels.
2. Add carrots and cook for about 1-2 mins. Remove from pan and drain on paper towels
3. Remove excess oil from pan except for about 30-40 seconds. Remove from pan and set aside.
4. Add onions, garkic and ginger and cook until softened.
5. Add fish sauce and continue to cook for about 1 min.
6. Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
7. Lower heat, cover and simmer for about 20-30mins or until chiken is cooed
8. add potatoes and carrots and cook for about 3-5 mins. Or until tender.
9. Add curry powder and stir to combine. Cook for about 2-3 mins. Or until sauce state to thicken.
10. Season and with salt and pepper to taste.
11. Add bell pepper and cook for about 1 min. Or until tender ye crisp. Serve hot.
 Republic of the Philippines
Department of Education
Region 1
Division of Ilocos Norte
BANNA ACADEMY INC.
Banna

PRACTICUM
(GROUP 7)
Submitted by:
Members:
Danielle, Guillermo
Lauren, Jamito
Veena Flor, Carlos
Anna Rose, Respicio

Submitted to:
Rose Mary Ranga
TLE Teacher