Cooking 101: Spicy Chicken Curry

Ingredients:
1/2k choice cut chicken (wings, breast, legs)
2 potatoes, peeled and quartered
1 carrot, peeled and quartered
1/2 head of garlic, crushed
1 red onion, sliced
3T curry powder
3T fish sauce
3T ground white pepper (tip: use white for white sauces and black for red/other sauces)
1 cup water
1 cup coconut milk (tip: change to 1/2 cup evaporated milk if you don't like the
chili of choice (siling labuyo, jalapeno or bell pepper, sliced)

Procedure:
1. In a pan, fry potatoes. Remove from pan.
2. In the same pan, saute garlic and onion. Add chicken until brown and semi-cooked.
3. Pour in patis. Allow to evaporate for a few minutes then add in the curry powder and pepper. Add salt if you feel the flavor is bland but make sure not to make it too salty. Stir for 2-3 minutes.
4. Add in chilis to incorporate the hotness.Saute for a few minutes before adding in the water. Bring to a boil.
5. Lower the heat before adding in the carrot and potatoes. Let simmer for about 5 minutes.
6. Add in the coconut milk while continuously stirring for 7 minutes (tip: if you're using the evaporated milk, just cook for under 5 minutes to avoid curdling
7. Serve hot with a bowl of steaming rice,

Happy eating! By the way, this is just my recipe. You could try adding in more vegetables like celery, bell pepper, etc. My husband loves this food but since he's lactose-intolerant, I had to add in the water. You may take it out if you want a thicker consistency.