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Philippine Chicken Curry
Ingredients
| 8 | chicken pieces, skin on |
| 1 | onion |
| 3 | potatoes |
| 3 | carrots |
| 2 clove(s) | garlic |
| 1 tbsp | Indian curry paste |
| 2 large can(s) | coconut milk, 400 ml each |
| salt and pepper, to taste | |
| paprika | |
| some | oil |
Method
Preparation time: ca. 20 min / Grade of difficulty: easy / Calories per portion: n/a
Slice onion, chop garlic and fry both in a deep pan in some oil. Season the chicken pieces with salt, pepper and paprika and add the chicken to the pan. Fry until the chicken pieces are brownish. Add diced carrots and potatoes and add the curry paste. Mix well and add the coconut milk. Let cook for approximately 45 minutes, stirring from time to time. Check seasoning and correct if necessary.
Serve with white rice and fried bananas.
Serve with white rice and fried bananas.
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