Chicken Curry

Ingredients:

Gata, extracted from 2 old coconuts.
1st extraction – 2 cups hot water. Set aside.
2nd extraction – 1/2 cup hot water. Set aside.
1 kg. chopped chicken pieces
3 medium-sized red onions, chopped
2 medium sized white onions, chopped
6 cloves minced garlic
1 red bell pepper, chopped
1 green bell pepper, chopped
4 medium sized potatoes, quartered
1 cup carrots, cubed
2pcs chopped sili labuyo (optional)
3 tbsps fish sauce (patis)
2 tsps ground black pepper
4 tbsps cooking oil
3 tbsps curry powder.

Wash chicken pieces thoroughly. Let excess water drip for a few minutes. Add fish sauce and ground black pepper to chicken in mixing bowl. Mix for a few minutes to allow mixture to penetrate the chicken. Set aside for 15 minutes.

Fry chicken in cooking oil; cook until the meat has turned very light brown. Set aside cooked chicken.

Using the same oil, sauté garlic, onions and sili labuyo. Add bell peppers. Sauté for 1 minute.

Add 2nd extraction. Simmer and let liquid reduce, constantly stirring to prevent sauce from sticking.

Once sauce has been reduced (barely having any liquid at all), add chicken, curry, and 1st extraction. Simmer for 10 minutes, stirring occasionally to prevent sauce from sticking. Add potatoes and carrots. Simmer until potatoes are cooked.

Serve with steaming rice.