Curry Chicken

Chicken Curry

This is a variation of a recipe  a family friend gave us in the Philippines.  It doesn’t profess to be an authentic Indian, Malay, Singaporean, Sri Lankan or any Asian curry.  But it’s still delicious and fast to make.  The curry gravy works well with many other foods including seafood, pork and vegetables

Curry gravy

  •  2 tbsp canola oil
  • 1 cup chopped onions
  • 1tbsp medium curry powder
  • 1 tbsp flour
  • 1 tsp chicken bullion granules
  • 1 15 oz can coconut milk
  • ½ can water
  • 1 tsp Asian chili sauce

Saute onions and curry powder in oil over medium high heat until onions are soft.  Stir in flour and chicken granules.  Add coconut milk, water and chili sauce and bring to a boil, stirring until smooth.  Set sauce aside

  • 1 pound boneless chicken cut into bite sized pieces
  • 2 tsp canola oil
  • 1 pound red potatoes cut into chunks
  • 2 cups broccoli flowerets

In another skillet, sauté chicken in canola oil over high heat until chicken begins to brown.  Add potatoes and continue stirring until chicken and potatoes are lightly browned.  Add the curry gravy and reduce heat to medium low.  Cook covered for about 15 minutes or until potatoes are just under al dente. Add broccoli, cover and cook for about 5 minutes more.  Serve over hot rice. 

Serve with the following condiments on the side:

  • Diced bananas
  • Chopped roasted cashews or peanuts
  • Chopped cilantro
  • raisins

Makes 4 servings.

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