Filipino Style Chicken Curry

Heat cooking oil in a non-stick pan and fry sliced potatoes until the outside becomes crispy.

Set aside potatoes and fry chicken until brown.

Remove chicken from pan and set aside.

Sauté onion and garlic in same pan.

Add chicken, and long green chili once onions are translucent.

Add curry powder, meat stock and fish sauce. Mix thoroughly to dissolve powder.

Simmer on low heat for 3 minutes.

Add coconut cream, fried potatoes and chopped green peppers. Mix well.

You may add optional red chili at this point for a hotter dish.

Add Salt and Pepper to taste.

Simmer for another 3 minutes. Cover pan with a lid so the sauce will not dry out too quickly.

Serve hot with plain white rice.

Filipino Style Chicken Curry Chicken curry keeps well in the fridge and is easy to reheat in a non-stick pan.

You can also use Yogurt or Milk instead of coconut cream to thicken the sauce.