The Filipino Chicken Curry of my youth

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Our family loves curry. I didn’t think my daughter would like curry but I should have known a child who loves blue cheese and olives would fall in love with curry as well.

So one night I thought I’d let her try Filipino curry, as she has tried Japanese, Thai and Indian curries. Of course she ate lots, and had the leftover for breakfast the following day.

What you need:

about 1.2 kilos mixed chicken pieces (you can use chicken breasts or boneless thigh fillets cut into serving pieces)

about 4 tablespoons cooking oil

1 tablespoon minced garlic

1 large onion, sliced

4 heaping tablespoons green curry powder

400 ml can coconut milk

400 ml can coconut cream

potatoes, cut into small wedges

carrots, cut into serving pieces

1 1/2 – 2 teaspoons salt (adjust as needed)

dash of white (or black) pepper

What you need to do:

Saute garlic in hot oil. Add the onions and stir until slightly cooked. Add the curry powder, sir until fragrant and then add your chicken pieces and continue stir frying until they are no longer pink. Add the coconut milk, carrots and potatoes and let simmer until the chicken pieces are cooked through and tender. Add the coconut cream, salt and pepper and continue cooking about 5 minutes more.

You can add capsicum (red, green, yellow, or orange variety or a mixture) together with the potatoes and carrots — my daughter does not like capsicum. If you prefer hot curry, add chilli.

Enjoy with white rice.

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