The Salad Caper

The husband has requested I cook this ~ let us see if I will be able to pull if off.

• 1 chicken (1 kilo)
• 2 large onions, quartered
• 3 bell peppers, red & green, strips
• 2-3 stalks celery (1 1/2? long)
• 3 potatoes (big cubes, fried)
• 2 tbsp. curry powder
• 1/2 tsp. ground pepper
• 1 tsp. vetsin
• 1 tbsp. patis
• 1 tsp. salt
• 4 cloves garlic, crushed

• 1 cup thick coconut milk or evaporated milk
• 1/2 cup water

Filipino Spicy Chicken Curry Cooking Instructions:

• Cut chicken into small serving pieces.

• Saute garlic until light brown; and finely chopped onions.

• Stir till onion is wilted.

• Add chicken. Pour in patis, stir for 3 minutes.

• Season with curry powder, pepper, vetsin, and water.

• Cover and simmer until chicken is half done.

• Add the rest of the ingredients except the coconut milk (or evaporated milk).

• Add milk when chicken is done. Keep stirring until liquid boils.

• Cook for another 5 minutes.

  Tips: For a more spicy chicken curry add 2-3 minced hot pepper (siling labuyo).