Sally's Shoppable Recipe
COCO MAMA CHICKEN CURRY
COCO MAMA CHICKEN CURRY
Preparation Time
15 mins
Cooking Time
30-35 mins
Serving Size
3-4 persons
Recipe
Ingredients:

1/2 cup + 2 tbsp LI Tropical Palm Oil PET 250ml
1 pc PG Fresh Potato regular, cut into cubes
1/2 cup PG Fresh Green Bell Pepper, cut into cubes
1/2 cup PG Fresh Red Bell Pepper, cut into cubes
1 pc PG Fresh Onion native red, chopped
1 tbsp PG Fresh Garlic, minced
1/2 pack MAGGI Magic Sarap 8g
1/2 kilo MAGNOLIA Chicken thigh fillet 500g
2 tbsp PURE BASICS Curry Powder 50g
1/2 cup KNORR Chicken Cube 10g (broth), dissolved in water
1 tbsp EQUAL Brown Sugar 1/4kg
1 pc Fresh siling labuyo (optional), chopped
PURE BASICS iodized salt 500g, to taste
PURE BASICS Black pepper powder 30g, to taste
1 tbsp JUFRAN Thai Fish Sauce 200ml
1/2 tsp PG Fresh Ginger, thinly sliced
1 pack COCO MAMA Fresh Gata 200ml
1 pc PG Fresh Carrot, cut into cubes

Preparation:

1. Heat 1/2 cup of LI Tropical palm oil on a frying pan then fry PG potatoes and PG carrots until light brown.
2. Add PG green & red bell pepper and quickly fry. Set aside.
3. In a deep pot, heat 2 tablespoons of LI Tropical palm oil and saute PG onion, garlic, and ginger.
4. Add MAGNOLIA Chicken and MAGGI Magic sarap seasoning. Continue cooking for about 3 minutes.
5. Mix PURE BASICS curry powder and KNORR chicken broth. Pour mixture into the chicken pot and add Coco Mama Fresh Gata.
6. Cover the pot and bring to a simmer for 15 minutes or until chicken is tender.
7. Add EQUAL sugar and JUFRAN fish sauce. Adjust seasoning with PURE BASICS salt and pepper.
8. Add fried vegetables and chopped chili. Bring to a boil for 2 minutes and serve immediately.

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