chicken curry

                    We had family guests today. There were three toddlers, a high school student and five adults, all of whom (except for the yaya) are family.. the only ones we've got (or the only ones i know of) here in Laguna. It was nice to have kids (noisy kids) inside the house, it felt like the quiet house became alive when they came over. So I cooked for our lunch, this time I did chicken curry.

Ingredients:

Chicken Breast
garlic
onion
turmeric
coco milk
evaporated milk
potatoes
carrots
red bell peppers
salt and pepper
curry powder

Procedure:

1. Prepare the chicken, potatoes, carrots and bell pepper by cutting them into big cubes; around 1 inch per side. Dice your garlic onion and turmeric.
2. Fry the potatoes and carrots until its half done. Set aside. (You can actually skip this step, but its nice to do this because the potatoes and carrots does not become mushy after boiling the whole concoction for cooking)
3. On about a tablespoon of olive oil, saute your garlic, onion, turmeric and chicken. 
4. Add half a cup of coco milk, let it simmer for 10 minutes or until the chicken is almost done.
5. Add a cup of evaporated milk (preferably Alpine),  and curry powder. Let it simmer
6. Add the potatoes, carrots and red bell pepper. Let it simmer again until the sauce thickens.
7. Add salt and pepper to taste.

Difficutly:

Moderate to easy