Chicken Curry
Filipino-styled chicken curry made with coconut milk and is brightened by fresh garlic and umami seasoning.
  • 1/2kilograms chickencut into serving pieces
  • 2 medium potatoeschopped
  • 4cloves garlicminced
  • 1 onionsmedium chopped
  • 1 green bell peppersmall cut into cube
  • 2cups coconut milkor 1 can coconut creme
  • 2tablespoons curry powder
  • 3 small carrotschopped
  • 1/2teaspoon salt
  • 1/8teaspoon MSG(umami seasoning)
  • 1/4teaspoon blackpepper
  • 2tablespoons oil
  1. In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continuously.
  2. Add the salt, MSG, black ground pepper then mix, add curry powder (stir).
  3. Add the first cup of coconut milk, stir, and cook for a minute until chicken is partly cook.
  4. Add the potatoes, carrots and green bell pepper, 2nd cup of coconut milk and bring to a boil, then turn the heat down to simmer for 10-15 minutes or until the potatoes are tender.
  5. Serve hot with rice.
Recipe Notes

Recipe courtesy of Zyrahmyrrhleyson-Cabalida

Photo courtesy of Memphis CVB