INGREDIENTS:
- 1 kilo of chicken cut in serving portion
- 1 tablespoon of curry powder
- 3 cloves of garlic
- 1 onion sliced
- 1 small ginger sliced
- 1 red bell pepper cut in cubes
- 1 carrot peeled and cut in cubes
- half a cup of potato peeled and cut in cubes
- 2 eggplants sliced (you can soak them in water to avoid discoloration)
- 2 bay leaves (laurel leaves)
- half a cup of kakang gata (coconut cream)
- half a cup of coconut milk
INSTRUCTIONS:
- Always start by heating the saucepan. Pour the cooking oil, fry the chicken. You dont need to cook them we are just sealing the juice and we want some discoloration. As soon as the color turn light brown you can already take them out from the pan. You can add more oil if necessary, then fry the eggplants. Be sure to squeeze the water and juice of the eggplant before putting it in the pan.
- Cook them well on all sides, then take them off from the pan. Add the ginger and garlic. As soon as the beautiful odor comes out put the onion, bell pepper, potato and carrots.
- Put back the chicken and stir. Sprinkle the curry powder and add the bay leaves. Sautéing the ingredients dry with the curry increases the flavor. Always add your herbes before adding your water or any liquid for that matter.
- Pour your coconut milk. Let it simmer covered over medium fire, about fifteen to twenty minutes. As soon as the chicken and the vegetables have become soft and tender you can pour now the coconut cream.
- Put salt to taste. Cover and simmer for a couple of minutes. Before finally finishing off the cooking, add the fried eggplant and put back the cover.
- Turn off the heat. You can add siling labuyo (hot chili pepper) to you curry if you want it spicy. You can also put some pineapple chunks on your chicken curry to add a little bit of sweetness.
Source: Filipino Food Store
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