cooking for two: chicken curry

this is the first ever real food that i cooked. i was inspired by my former supervisor when i was still working in the office of the president. she would often bring lunch for all four of us in the office. and her chicken curry was one of the best i’ve ever tasted. when i resigned, i found myself missing her cooking, particularly her chicken curry, so i tried making my own.

1/4 kilo chicken (i use breast fillet, cut into small portions)
1 cup chicken broth
1/2 can evaporated milk, small (i use carnation)
1 medium potato, cut into cubes (i use  baby potatoes – 4 pieces – they are cute easier to slice)
1 baby carrot, cut into cubes
1 medium red bell pepper, sliced into squares 
1 medium onion, sliced
4 garlic cloves, crushed and then minced
1 tsp ginger, minced
1 tbsp curry mix (i use mccormick®)
salt and pepper

1. boil the chicken, adding a pinch of salt and a drop of lemon juice on the water. when done, set aside both the broth and the chicken.
2. fry the potatoes, carrot and red bell pepper. set aside.
3. saute garlic, onion and ginger.
4. add chicken, salt, pepper and curry mix.
5. add chicken broth. simmer for three (3) minutes.
6. add potatoes, carrot and bell pepper.
7. add evaporated milk. simmer until it thickens.
suggestion: serve hot with garlic fried rice. :9
remember: you can always adjust the ingredients to suit your taste. for example, if you want your broth creamier, add more milk or if you want your chicken spicier, add more pepper, ginger or curry mix. 


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