Festive Chicken Curry
51
This dish mixes the creamy and sweet flavor of Coconut Milk with the rich flavor of chicken and fresh vegetables
Tips
When cooking with coconut milk, never let the soup boil, or else it might break. You should cook these at most at a simmer level.
Preparation time
45Min.
Feeds
4People
Easy
Budget
Ingredients
- 3 tbsp Cooking Oil
- 4 cloves Garlic, minced
- 1 pc Medium sized onion, minced
- 1/2 kg Chicken Leg Quarter, cut into serving pieces
- 1 pc Medium sized potato, cut into cubes
- 1 pc Medium sized carrot, cut into cubes
- 1 tbsp Curry powder
- 1 (29 g) pack Knorr Ginataang Gulay Mix dissolved in 1 cup water
- 1 can Evaporated milk (1 Can)
- Optional: 4 -6 okra, sliced
- 1 cup red and green bell pepper, seeds removed and sliced
- Optional: 1 cup spinach leaves
- ground black pepper to taste
- salt to taste
Cooking Method
- Begin by getting your pan nice and hot over medium heat. Pour some oil and then throw in the garlic and onion. Add the chicken and sauté until it is half cooked and the color changes.
- Add the potatoes next and carrots and cook until slightly brown in color. Mix well.
- Add curry powder, Knorr Complete Recipe Mix Ginataang Gulay dissolved in 1 cup water and evaporated milk. Mix well then simmer until chicken is cooked.
- In goes the okra, red and green bell peppers and spinach. Just season with ground pepper and salt to taste. Let this boil for 2 minutes and that’s it. With a serving of warm rice and a platter full of Christmas Chicken Curry, you know you’re going to have a great day ahead. It’s a feel good dish!
Nutritional Data
- Egg Free
- Nut Free
- Suitable For Pregnancy
- Wheat Free