Philippine Artisan Flavoured Sauces, Condiments & Preserves

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Ingredients

Cooking oil

5 cloves garlic, minced

1 onion, finely sliced

500g chicken thighs, cut into cubes

2 tsp RoniB's Kitchen Extra Hot Garlic Chilli paste (add more if desired)

1 can coconut milk

1 aubergine, cut in cubes

200g fine bean, cut in half

1 red bell pepper. cut in squares

200g chestnut mushrooms, sliced

fish sauce, to taste (substitute with salt)

crushed black pepper, to taste

How to

  1. Heat oil in a pan.

  2. Add garlic and onions until fragrant.

  3. Add the chicken and cooked until no longer pink.

  4. Mix in the garlic chilli paste making sure the chicken is coated well.

  5. Add the aubergines, beans, bell pepper and mushrooms. Mix well. Cook for about 2 minutes.

  6. Add the coconut milk. Bring to boil then lower heat and simmer covered for about 30 minutes or until chicken is cooked.

  7. Season with fish sauce (if using) and crushed black pepper. Remove cover and reduce sauce to desired consistency. About 10 minutes.

This chicken curry is tasty and so easy to do at home. Substitute the chicken with tofu and make it vegetarian/vegan. A delicious meal for the family.

Easy Chicken Curry

4 servings

55mins

Main

Chicken