Pinoy style chicken curry
By Rhea Trinidad Damo
2 1/2 tbsp AJI-NO-MOTO Umami seasoning 1 1/4 kilo chicken cut into serving pieces
2 pieces medium sized carrots, cut into flowers and strips
2 pieces potato, cubed
2 pieces red bell pepper sliced into squares
1/4 cup chopped celery
2 pieces red onions, chopped
3 cloves garlic, chopped
1 small piece ginger, finely chopped 1 1/2 tablespoons curry powder
4 tablespoons cooking oil
2 cups water
1/4 teaspoon black peppercorns 2 cups kakang gata/coconut milk
Pan fry chicken pieces for 3-5 minutes. Add black peppercorns. Stir. Remove from the pan then set aside. Sauté onion, garlic and ginger. Put the celery, continue to cook over medium heat until onions and celery softens. Add water. Let it boil. Put kakang gata, curry powder and AJI-NO-MOTO Umami seasoning. Stir until the curry powder and AJI-NO-MOTO Umami seasoning dissolves then add in the pan fried chicken. Cover and cook for 30 minutes or until tender. Add the potato, carrots and bell pepper. Cook for 5 to 8 minutes. Put in a serving dish. Serve with a smile. Share and enjoy with your loved ones.