Greetings!

Here's a dish that is one of my all-time favorites when it comes to chicken recipes and it is one of my all-time favorites when it comes to food. When I first tasted this chicken recipe I fell in love with it and it instantly became my favorite. If I am not mistaken and as far as I remember I think I first came to know this recipe when I was in high school (when we were living in Cabanatuan City).

And from then on, whenever I go to a restaurant or carenderia my first choice is the chicken curry alongside the Kaldereta (which is also one of my favorites).

When I first tasted Chicken Curry, I knew there was coconut milk in it but I just couldn't figure out what are the other ingredients are, especially the spices.

As time goes by, and because I am the one the is frequently being sent by my father to go to the market I noticed that there are stores selling "Curry Powder". And then I realized, it must be the spices being used in cooking Chicken Curry.

One day, out of curiosity, I asked one of the attendants of a store selling Curry Powder, I said, "What is the use of this Curry Powder?" and she answered, "rekado yan sa pagluluto ng Chicken Curry (that's an ingredient used to cook Chicken Curry)".

And suddenly, I now have the idea of how to cook Chicken Curry.

Most of the chicken curry that is being sold in restaurants uses Carrots, Potatoes, and Bell Pepper. In this version of chicken curry that I am going to cook, I will be using Chayote in place of Carrot (but you can definitely use carrots if you want). Also, some people are using evaporated milk instead of coconut milk.

So, without further ado, here's how I cook my version of Chicken Curry...

• Chicken (750 grams)
• Chayote (2 pieces, medium size)
• Potato (5 pieces, medium size)
• Bell Pepper (1 piece, medium size, harvested in my vegetable garden)
• Garlic (4 cloves)
• Onion (7 pieces, small size)
• Coconut Milk (50 grams, powdered)
• Ground Black Pepper (5-10 grams)
• Salt (to taste)
• Ginger (2 pieces, small)
• Cooking oil (for sauteeing)

Slice the chicken into serving sizes then wash them (you can definitely slice the chicken any way you want)

Peel and slice the potatoes into serving sizes then wash them

Peel and slice the Chayote into serving sizes then wash them

Peel and slice the garlic

Peel and slice the onion

Peel and slice the ginger

Wash and slice the green bell pepper

Dissolve the powdered coconut milk using hot water

Prepare the curry powder

Prepare the ground black pepper

1. Sautee the garlic, onion, and ginger in a cooking oil

2. Add the chicken, stir, then let it sautee for about 1 minute

3. After sauteeing the chicken add the black ground pepper

4. Add the potatoes

5. Add some water (enough to submerge all the chicken)

6. Add the curry powder

6. Add the dissolved coconut milk

7. Stir, then let them boil

8. When it starts to boil add the green bell pepper

9. When the sweet potatoes are about to be cooked add the Chayote

10. When the Chayote is cooked it is done...

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I am a Computer Engineer, blogger, farmer, father, and husband. I love countryside living, nature, farming (rice/vegetables), and has two decades of experience as an I.T. professional