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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe was given to me by one of my friends from the Philippines. She said that it varies from cook to cook. The peas are my addition. Serve this over rice. Ingredients:
about 2 lb chicken, cubed 2 or you can even uncut up pieces like thighs or breasts. having it on the bone while it cooks gives the curry a nice flavor. |
vegetable oil- enough to coat the bottom of 12 skillet |
about 1 1/2 lb new potatoes- scrubbed clean. 2 pieces |
1 large clove of garlic, minced |
1 medium onion, chopped |
1-2 red bell peppers, seeded and sliced |
1 -2 cans of coconut milk- start with 1 and if not enough to cover chicken add another can. |
2 tbsp curry powder |
red chile flakes- to taste |
salt and pepper to taste |
1 small 10 oz package of peas. thaw under water. (optional) this is my addition to the recipe because of trying to get my kids to eat more veggies. |
Directions:
1. In in a 12 skillet heat heat vegetable oil. Sauté onion and garlic.
2. Add chicken and lightly brown. Don't cook through.
3. Add potatoes to pan.
4. Pour in coconut milk.
5. Simmer for 20 minutes. Add red bell pepper and cook for another 10 minutes.
6. Add curry powder, chili flakes, salt and pepper and peas if using and cook for another minute if you are using peas. I
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