CHICKEN CURRY

Ingredients:

1	kg	MAGNOLIA CHICKEN STATION CUT-UPS
1/4	cup	cooking oil
1/4 cup + 2	tbsp	cooking oil
3	tbsp	curry powder
2	cups	coconut milk
1	cup	water
2	tbsp	fish sauce (patis)
1/2	tsp	iodized fine salt
		tomato wedges for garnish (optional)

1/4	cup	chopped garlic
1/3	cup	chopped shallots
2	pc	red chili (siling labuyo), deseeded
2	tbsp	chopped ginger
1	tbsp	chopped fresh turmeric
1	stalk	lemongrass, chopped (use white part only)

Procedure:

To prepare the spice paste, place the garlic, shallots, chili, ginger, turmeric and lemon grass in a food processor or blender. Pulse and add 2 tbsp oil until a smooth paste is achieved. Set aside.
In a pan, heat 1/4 cup oil and brown chicken. Set aside.
Using the same pan, saute the blended paste and add the curry powder. Mix well. Add the coconut milk, water, fish sauce, salt and chicken. Simmer uncovered until chicken is cooked through. Garnish with tomato wedges just before serving.

Makes 6-8 servings.

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