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| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monday, 28 July 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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3 tbsp. oil 3 potatoes, peeled, quartered and fried 2 carrots medium, peeled and cut into ½” x 2” sticks 1 lb. chicken, cut into serving pieces 3 cloves garlic, minced 1 large onion, quartered 1 tbsp. patis (fish sauce) 3 tbsp. curry powder 1 1/2 cup water salt and pepper 1 red bell pepper, cut into big squares 1 green bell pepper, cut into big squares 2 celery stalks, cut into 1 inch long 1 cup coconut milk or evaporated milk Preparation : 1. Heat the oil in a non-stick frying pan and Pan fry potatoes and carrots. Set aside. 2. In the same pan, fry chicken pieces and brown a little. 3. Add garlic and onion. Sauté for a few minutes until soft. 4. Pour in patis (Fish Sauce) and season with curry powder, salt and pepper. Stir for 2 minutes. 5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 10 minutes or until half done. 6. Add milk and Stir frequently to keep the chicken coated with the sauce. Cook for another 5 minutes (or lesser when using evaporated milk because the liquids will curled). 7. Remove from heat. Serve hot.
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