chicken-curry

Pungent and yes, chicken curry is not for everybody.  My brother used to complain about the smell but eats it like a pig in the end anyway.  Let’s not discuss the bandehadong rice that he can consume. LOL

The best chicken curry I have had was in Thailand.  Those green curries were more pungent than the ones we Filipinos are used to.  The thai curry is oily and tastier though.  Spicy like shit as well– just the way I like.

The Japanese curry is great as well. Saucier than what I was used to, but it has that zing that I love.  I have yet to try the Korean’s version of curry, but I am betting it is like the Japanese version as culturally they are linked.

So what is my version then?  Mine is a cross between the Spanish curry and Filipino version of curry.  Some use milk, I use coconut milk, like the Thais do.  The consistency is best and the flavor – whoa!  You have to be in Asia to eat the best curry, I tell you.

I like using whole chicken for my curry recipe.  But today, I used chicken tenders (chicken breast) because I wanted to save time and I did not want to chop and fry and brown the chicken before doing the curry part.

So if you are up to making the best curry recipe, use whole chicken and chop.  Rub salt and pepper on chicken and before frying, roll it on cornstarch so it won’t stick.  While frying your chicken prepare the other ingredients:

whole chicken or 800 gms chicken tenders
bulb onion, chopped
cloves of garlic, 4 cloves, minced
lemon grass- 1 stalk, bulb, pounded and chopped
ginger, 3- inch, pounded and chopped
coconut milk, 1 can
curry powder (yellow or green)
potatoes, 6 pcs., quartered
onion leaves, 3 stalk,  chopped (3- inch long)
fish sauce

  1. Fry your chicken if you are using whole.  If its chicken tenders, skip the frying as frying it will make the meat dry.
  2. Put oil in your skillet, and fry your onions, garlic and ginger, include your chopped lemon grass bulb
  3. Add curry powder.  I usually add 3-4 tsp.
  4. Let the oil marry into the mixture.
  5. Add some fish sauce. Maybe 3-4 tbsp.
  6. Add chicken and potatoes. Cover. Simmer for 10 minutes.
  7. Add the coconut milk and lower the heat.
  8. Taste. Add salt if necessary.
  9.  Simmer for another 6 minutes and check the potatoes, if cooked through, add the onion leaves and serve on rice!
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