Chicken Curry (Style 2)

Chicken Curry Recipe (Style 2)

1 chicken, cut into serving pieces

1 cup coconut milk with yellow gender (dilao)

½ cup vinegar

2 tbsp. Lard

½ cup green pepper, cut lengthwise

1 tbsp. Pounded garlic

1 tbsp. Salt

Put chicken in saucepan, add vinegar, salt and one half of the garlic. Simmer until tender, adding water and necessary. When saute garlic until golden brown, add onions and pepper, then the season with salt, if necessary, cover and cook until sauce is reduced to one half. Serve garnished with green pepper. To prepare coconut milk; pound about one cup grated coconut with 1 inch cube peeled, yellow ginger.Add to the rest of one grated coconut and extract the milk.

Chicken Curry (Style 1)

Chicken Curry Recipe (Style 1)

1 spring chicken

½ teaspoon curry powder

½ cup pure coconut milk

2 tablespoon fat

2-1/2 cups diluted coconut milk

1 onion

Salt to taste

Disjoint the chicken .Season with salt. Chop the onion fine. Fry the chicken and set aside .Saute the onion, add add the chicken and the thin coconut milk and curry powder and cook until the sauce is thick, using a little flour for thickening if necessary. When almost dry, add pure coconut milk. Add pepper and salt to taste.