Philippine Chicken Curry
This Week’s Film: Feng Shui (Redux) Cuisine: Filipino
Filipino Chicken Vegetable Curry
1 tablespoon peanut oil 8 chicken drumsticks, skin intact 4 cloves garlic, peeled and minced 1 medium onion, peeled and thinly sliced 1 tablespoon patis (Philippine fish sauce) 2 tablespoons mild curry powder ½ teaspoon black pepper 2 cups chicken stock 1 red bell pepper, cut into bite-sized pieces 2 stalks celery, thickly sliced 3 red potatoes, cut into bite-sized pieces 1 cup green beans, cut into 1” lengths 1 can coconut milk
Heat oil in a deep skillet or wok. Add chicken and fry until lightly browned. Add garlic and onions and continue frying until onions are tender. Add patis and season with curry powder and black pepper. Add water and bring to a simmer. Reduce heat, cover and continue simmering for 20 minutes, turning chicken pieces every 10 minutes for even cooking. Add bell pepper, celery, potatoes, and green beans. Stir in coconut milk, cover and continue simmering for 20 minutes, stirring occasionally until vegetables are tender. Serve with steamed rice. Serves 4.