Filipino style is a variation of the local Ginataang Manok where the chicken is cooked in coconut milk. The only difference is in Chicken Curry we have added the Curry powder plus the vegetable and other spices to increase the flavor.

Ingredients:

• 4 pounds Chicken - Thigh and Legs, cut into serving sizes.
• 1 tablespoon Curry Powder.
• 1 cup Red and Green Bell Peppers, cut in thick strips.
• 2 cans Coconut Milk.
• 3 medium Potatoes, cubed.
• 4 cloves Garlic, minced.
• 1 medium Onions, chopped.
• 2 tablespoons Fish Sauce or Patis.
• ½ teaspoon Pepper.
• 2 tablespoons Cooking Oil, for sauteing.

Instructions:

1. In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continously.
2. Add the curry powder and fish sauce. Cook for a minute before stirring in the coconut milk.
3. Bring to a boil, then turn the heat down to simmer for 10 minutes.
4. Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender. Season with ground pepper.
5. Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender. Season with ground pepper.