Chicken Curry Recipe

Kyla was home for the weekend and requested me to cook one of her favorites, Chicken Curry.Of course, wish granted. This is supposedly a Thai dish. There are a lot of versions already in cooking this. In my chicken curry, I put eggplants instead of carrots. This is to make a variation from the usual potatoes and carrots when cooking Afritada and Mechado. I also used evaporated milk instead of coconut milk, but if coconut milk is available, I use it also. So, check the cupboard for the following:

CHICKEN CURRY

Ingredients: 

• 1 kilo chicken (I used chicken thighs, quartered)
• 6 medium-sized potatoes, quartered
• 4 pieces eggplants, sliced diagonally
• 1 can evaporated milk
• 4 cloves garlic,minced
• 1 onion, chopped
• 1 thumb of ginger,sliced into strips
• 2 tomatoes,quartered
• 4 Tbsps curry powder
• 1 Tbsp fish sauce (patis)
• salt and pepper
• cooking oil
• water for soaking the potatoes

Let's cook!

• Prepare all the ingredients, make sure the chicken and the vegetables are washed well.
• Saute the garlic, then the onions, ginger and tomatoes. Hmmm... can you smell the aroma?
• Put the chicken slices. Saute until they turn brown. Remember, put drumsticks first because they take longer to cook.
• Add the curry powder. (I put more,sometimes,to make it more spicy)
• Add fish sauce, salt and pepper according to your preference. (you may also add chili powder)
• Wait for the juices to come out of the chicken.
• Put the potatoes and eggplants.
• Pour the evaporated milk and let boil.
• Add msg (optional)
• Simmer for a few minutes. Check the chicken and vegetables if they are soft and ready.
• Choose a beautiful serving bowl.
• Serve with rice and ice-cold drinks! 

Hope you enjoyed our time together! Please feel free to like ,share and give me feedbacks.
Till next time! Happy cooking!