Chicken Curry

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CHICKEN CURRY- is a variation of the “Ginataang Manok” (chicken cooked in coconut milk). Additional vegetables like potato, carrots and green bell pepper were added and the taste was spiced-up to increase flavor. This dish is a combination of curry powder and coconut creme to give this dish a rich, creamy, and very spicy flavor that you would expect from this awesome curry dish.



  • 1/2 kilograms chicken, cut into serving pieces
  • 2 Medium potato, chopped
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 small green bell pepper, cut into cubes
  • 2 cups coconut milk ( or 1 can coconut creme)
  • 2 tablespoons curry powder
  • 3 small carrots, chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon msg or vetsin
  • 1/4 teaspoon blackpepper
  • 2 tablespoon oil


1.  In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continously.

2.  Add the salt, msg, black ground pepper then mix, add curry powder (stir).

3.  Add the first cup of coconut milk, stir, and cook for a minute until chicken is partly cook.

4.  Add the potatoes, carrots and green bell pepper, 2nd cup of coconut milk and bring to a boil, then turn the heat down to simmer for 10-15 minutes or until the potatoes are tender.

5.  Serve hot with rice.

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