| 1 k chicken, cut to serving pieces cooking oil 1/2 head garlic, minced 1 inch ginger, sliced 1 large onion, sliced fish sauce 1 cup water 2 tablespoons vinegar 2 cups (400ml) coconut milk vegetable of your choice 1 cup (200ml) coconut cream *1 cup sili leaves finger chilis or hot hot chili, as desired salt and pepper to taste * I wasn’t able to include sili leaves, no available in our area | Saute garlic, ginger and onion in cooking oil. Add a tablespoon of fish sauce then immediately add chicken pieces and sear for few minutes or until the chicken oil comes out. Add water, bring to boil and simmer for ten minutes. Add vinegar and coconut milk. Simmer until almost cooked. I added sliced eggplant. Add coconut cream, *sili leaves, and finger chilis. Stir to keep from curdling. Simmer until sauce is slightly thick. Season to taste. * The rest of my family don’t like spicy so I didn’t add hot chilis. Though it is more better when spicy :p |
Next time, I will try Filipino version of Chicken curry :)
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