Filipino Chicken Curry 2

Ingredients:

1kg (2 lbs) chicken cut into serving pieces
1 tbsp yellow curry powder
1 large potato cubed
4 garlic cloves, minced
1 tbsp fish sauce
2 celery sticks, sliced
1 red bell pepper, cored and sliced
2 long green chillies
1 onion chopped
2 thumb-sized pieces of ginger cut into strips
500ml (2 cups) coconut milk
60g (1/2 cup) single cream (optional)
250ml (1 cup) water
10 tbsp oil for frying
Fish sauce and freshly-ground black pepper, to taste

Method:

Place a large frying pan over medium-high heat. Once hot add 6 tbsp of the oil and use to fry the potato pieces for about 1 minute per side. Remove from the pan with a slotted spoon and set aside.

Add the garlic, onion, celery and ginger to the oil remaining in the pan and stir fry for about 4-5 minutes, until the onion is soft and translucent.

Transfer the chicken pieces to the pan and fry until the chicken is coloured a light golden brown all over (about 8 minutes). Drizzle over the fish sauce and continue cooking for 1 minute.

Pour in the coconut milk and water then bring to a boil before stirring in the curry powder. Cover the pan and continue cooking over medium-low heat until the liquid reduces by half.

At this point add in the bell peppers and the pan-fried potatoes. Cook for 5 minutes then season to taste with more fish sauce and freshly-ground black pepper. If desired, you can also stir in the cream.

Transfer to a serving dish and serve with rice.