Filipino Style "Manok" Chicken Curry

A milder style of curry with coconut milk.

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Keyword: Chicken, Curry, Coconut Milk, Spice

Course: Mains, Poultry

Cuisine: Philippines

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: Servings

Calories: 738kcal

Author: MJF

Cost: £6.00

Ingredients

4 Tbsp. Vegetable Oil
1 kg Chicken Thighs (Manok) 12 Pieces
1 each Onion ½ “dice
2 Cloves Garlic finely chopped
1 each Green Chili finely chopped
2 each Carrots ½ “dice
2 Tbsp. Curry Powder Or Japanese Curry Roux (See below).
2 Tbsp. Flour
4 Cups Chicken Stock or Water.
2 each Potatoes peeled and ½ “dice
1 Tin Coconut Milk
1 each Bay Leaf
Salt and pepper To Taste
1 Packet Magic Sarap Seasoning MSG - optional

Instructions

Sauté the onion, garlic, and chili in oil until translucent.
Add the carrots, cook for 2 minutes and dust with the curry powder.
Cook for 30 seconds to draw the flavours out and add the flour.
Mix well and add the chicken stock, incorporating well until smooth.
Bring to a simmer and add the potatoes, coconut milk, and bay leaf.
Add the chicken thighs, cover and simmer for 1 hour, until cooked.
Season to taste.

Notes

Additional vegetables such as squash, beans, okra, and peppers, may be added, according to your preference, half an hour before cooking is completed. This is a good way to incorporate any vegetables that may need to be used up.

Japanese Curry Roux (in recipes) may be used instead of the curry powder and flour. In this case, add 1 cube (1 per cup of liquid) before adding the coconut milk and potatoes. As the roux is cooked, you can always add more to create a spicier flavour.

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