Chicken Curry Overload

INGREDIENTS: 
  • 1 lb. chicken, washed and sliced into serving pieces 
  • 3 cloves garlic, minced 
  • 1 medium-sized onion, finely chopped 
  • 1 inch-sized ginger, sliced into strips 
  • 2 pcs. chayote (pear squashed), peeled and cut into wedges 
  • 2 pcs. small carrots, chopped 
  • 8 pcs. baby potatoes, washed and cut into halves 
  • 2 pcs. long eggplant, sliced into slant ovals 
  • 1 pc. small red bell pepper, sliced into strips 
  • 2 tbsps. curry powder 
  • 2 cups pure coconut milk 
  • 2 tbsps. patis (fish sauce) 
  • ½ tsp. ground black pepper 
  • cooking oil 

PROCEDURE: 
  1. In a large pan, heat the cooking oil and sauté garlic, onion and ginger. Add the chicken slices and cook for 5 minutes. 
  2. Add the curry powder and patis, stirring continuously. Pour in the coconut milk and simmer for 10 minutes or until the sauce slightly thickens. 
  3. Add the baby potatoes, carrots, chayote and bell peppers. Simmer for another 10 minutes or until the chicken and vegetables are tender. 
  4. Season with ground pepper. Remove from heat and set aside. 
  5. On a separate pan, fry the eggplant slices. Drain the cooked eggplant with paper towels. 
  6. Put the chicken curry on a serving plate and top with fried eggplant slices. Serve with hot steamed rice. Enjoy! 

**Number of Servings: 3 to 4

TIPS FROM ENZ: 
  1. It is important to choose the brand of curry powder with the best quality. Commercialized curries vary in spiciness and strength of flavor. Find the one that will best suit your taste. 
  2. It is preferable to use pure coconut milk straight from real coconut meat (niyog) whenever available. Otherwise, you may use the commercialized packed coconut crème. Again, choose only the product with the best quality. 
  3. If you want your curry with thick sauce, you may simmer it for a little longer but do not put your vegetables right away to reduce cooking time. You do not want to overcook your baby potatoes.