Chicken Curry with a Twist

Ingredients

• 500g chicken (thighs or breast), cut into chunks
• 2 tbsp oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 thumb of ginger, sliced
• 2 potatoes, cubed
• 1 carrot, sliced
• 1 red bell pepper, strips
• 2–3 red chilies (whole or sliced)
• 2 tbsp curry powder
• 1 cup coconut milk
• 1 cup chicken broth
• 2 tbsp calamansi juice (unique twist)
• 1 tsp fish sauce
• Salt & pepper
• Optional: a pinch of brown sugar for balance

Instructions:

• Sear the chicken.  Heat oil, add chicken, and cook until lightly browned. Remove and set aside.
• Build the aromatics. In the same pan, sauté onion, garlic, and ginger until fragrant.
• Add curry powder. Stir for 30 seconds to bloom the spices.
• Add potatoes and carrots. Mix well so they absorb the curry base.
• Pour coconut milk  and broth Bring to a gentle simmer.
• Return the chicken Let it cook for 15–20 minutes until tender.
• Add bell pepper and chilies. Simmer for 5 more minutes.
• Season uniquely.Add fish sauce, salt, pepper, and calamansi juice. Taste and adjust with a tiny pinch of sugar if needed.
• Serve. Plate with steamed rice and sliced bananas for contrast.