LaLa's Filipino Curry

Filipino curry, which is officially known as 'Ginataang Manok', is a favourite amongst us Filipinos and the name means chicken is stewed in coconut milk. My recipe is a bit of a variation to the more traditional recipes back home, mainly to cater to my children. This curry is full of flavour, it isn't spicy hot (as is often associated with the word 'curry'). I've made this for many people and not one has ever said they disliked it so I can safely say this is dish is a winner. I dedicate this blog to my bestie, who LOVES this dish.

Serves 4 | 30 minutes
Ingredients
500g chicken thigh fillets, diced
2 bunches of broccoli, cut into florets
3 potatoes, roughly diced
1 small onion, diced
1 can coconut milk
1 chicken stock cube
1 teaspoon minced garlic
1 tablespoon mild curry powder
1¹/₂ teaspoon fish sauce
oil for frying
salt and pepper to season

1. On medium to high heat, fry up your onion and garlic and then add your chicken. Season the chicken with salt and pepper and broken up stock cube.

2. When your chicken is browned, pour in coconut milk and fish sauce and mix altogether.

3. Add your diced potato and curry powder then mix through again. The colour of your curry will change to a beautiful golden yellow. Cover and turn the heat down to let it simmer until the potatoes are partially cooked through. Approximately 10 to 15 minutes.

4. Add your broccoli and then mix the curry through. Re-lid the the pot and continue to simmer until the broccoli is cooked through.

5. When the vegetables are cooked to your liking, serve on a bed of jasmine rice while hot.