Gideon General

Filipino Chicken Curry

Ingredients:

4 Chicken thighs and 4-6 drumsticks
Kosher salt for seasoning the chicken
1/2 onion, sliced
3 cloves garlic, minced
3/4 Cup water
2 Cans coconut milk
2 bell peppers
1 Chicken Bouillon Cube
1 Tbsp Black pepper
1 Tbsp Fish sauce
1 Tbsp Curry Powder
40g Ginger, cut in slices
1 Large potato
1 Large Carrot
Bok Choy

Instructions
1. Season the chicken generously with kosher salt. For the best flavor, refrigerate and let it season overnight.
2. Heat a large pot or Dutch oven over medium-high heat. Sear the chicken skin-side down until golden brown and the fat has rendered, about 5–7 minutes. Flip and cook for 1 more minute, then remove from the pot.
3. In the same pot, sauté the onions for 2–3 minutes until softened. Add the garlic and ginger. Cook for another 2-3 minutes until fragrant.
4. Pour in the water and coconut milk, then stir in the ginger, bouillon cube, fish sauce, black pepper, and curry powder. Return the chicken to the pot.
5. Bring to a gentle simmer and cook uncovered over medium-low heat for 15 minutes.
6. Add the potatoes, carrots, and bell peppers. Cover the pot and continue simmering for another 20-25 minutes, or until the vegetables are fork-tender and the chicken reaches an internal temperature of 165°F.
7. Taste the broth and adjust the seasoning if needed.
8. Serve hot with steamed white rice.
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