My version of CHICKEN CURRY

INGREDIENTS:

2 T Olive Oil (or any vegetable oil)
4 Cloves Garlic, minced
2 Medium Onions, minced
1 T Ginger, grated
2 pcs. Chili, minced
3 T Curry Powder
4 T Fish Sauce
2 T Creamy Peanut Butter
1 kg Chicken, cut into serving portions
1 ½ C Coconut Milk, strained
1 T Sugar
2 Large Potatoes, sliced into cubes and fried
2 pcs. Red Bell Pepper, roasted and sliced
1 C Coconut Cream, strained
2 T Calamansi Juice (or Lime Juice)
To Taste Salt and Pepper
1 Stalk Leeks, slivers

PROCEDURES:

1. On a casserole, heat oil and sauté garlic until light brown.
2. Add in onions and ginger. Continue sautéing until onions are caramelized.
3. Add in Chili and Curry Powder.
4. Toast curry until aroma is fully developed making sure that the mixture is not burnt.
5. Add in fish sauce and peanut butter. Stir until paste texture becomes runny.
6. Add in chicken and sauté until completely covered.
7. Place over low heat and simmer until chicken juices are fully extracted.
8. Once dry, add in coconut milk.
9. Bring to a boil and simmer over low heat until sauce is reduced and oil is developed.
10. Add in sugar, fried potatoes and roasted bell pepper. Stir.
11. Add in coconut cream.
12. Bring to a boil and add calamansi juice.
13. Lower heat and simmer until mixture is creamy and thick.
14. Adjust flavor as needed with salt and pepper.
15. Transfer to a serving dish and garnish with slivers of leeks.

Dish is best served with steamed rice and Mango Salsa.

Yield: 10 - 12