PINOY CURRY

Ingredients:

3	tbsp	cooking oil
1 (50g)	pc	onion, sliced
4	cloves	garlic, minced
1	tbsp	ginger, thinly sliced
2	tbsp	curry powder
1/2 (5 pc)	kg	MAGNOLIA CHICKEN STATION CUT UPS
1/2	cup	water
5	pc	whole peppercorns
2	tbsp	patis
200	grams	potatoes, peeled and cut into chunks
200	grams	carrots, peeled and cut into chunks
1	cup	coconut milk

Procedure:

Heat oil and saute onion, garlic, ginger and curry powder. Add chicken and saute for 5 minutes more.
Add water and patis. Cover and bring to simmer, then add potatoes and carrots. Cook covered for 10-15 minutes over low to medium heat or until vegetables are tender.
Add coconut milk and simmer for 5 minutes.

Makes 5 servings.

(Yield: 5 pc of meat and 2 cups of sauce)

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