Chicken Curry

Chicken curry is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken"). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Ingredients:

1 kilo chicken
2 medium sized potatoes, chopped
1 big carrot, sliced
1 tbsp garlic, minced
3 stalks celery, cut into 2 inches length
1 medium onion, chopped
1 small red bell pepper, cut into cubes
2 tbsp fish sauce
1 cup coconut milk
2 tbsp curry powder
1 thumb ginger, cut into strips
1 cup water

Procedure:

1. Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then de-bone the chicken.
2. Heat up a deep pot and add the oil.
3. Fry the potato and carrots for 2 minutes and set aside
4. Saute Chicken together with garlic, onion and ginger.
5. When garlic is light brown in color add fish sauce, and curry powder
6. Stir well then add water then cover the pot and lower the heat to medium and simmer until the chicken is tender.
7. Once the chicken is cooked add the red bell pepper, celery, carrot and potato then simmer for 5 minutes
8. Add the coconut milk and mix well. Simmer for another 5 minutes.
9. Serve hot with rice.