Mabuhay! =) No, I have not forgotten about this site. Hee hee. My mind has been more than willing to update and post fresh entries but I can’t seem to will my body to snap out of vacation mode…until today.
So what’s up with this accidental chicken curry dish? It’s accidental because the dish I originally set out to cook was Chicken Afritada. At first glance, it does look a wee bit similar to chicken afritada, but that’s not exactly how the dish turned out in the end.
Afritada is a tomato (sauce) based dish and I kinda overdid it with the tomato sauce. *blushes* I added two small cans of tomato sauce to the dish when one would have been enough. Imagine my horror when I tasted the sauce and realized it was way too sour!
Instead of merely adding water to the pot of simmering chicken to rid it of the “extra” sour taste, I decided to experiment a little. So off I went to the fridge and found a half-filled opened can of coconut milk. Coconut milk suddenly became part of the ingredients. Still, the sauce tasted a little too sour. Back I went to the fridge and found a half-filled small carton of heavy whipping cream among my baking ingredients. I emptied the carton of whipping cream and poured it all into the pot. Finally, I added some curry to the dish.
My little experiment resulted to a new chicken dish, which had a Thai feel to it. And I have to say, it wasn’t bad at all. It was a hit with my family and my friends who tasted the beef version during a beach vacation seemed to genuinely like it, too! I served this with crushed red pepper on the side. The dish tasted even better spicy!
I’m not so big on experimentation, that much I’m willing to admit. I’ve always been dependent on measurements and recipes, perhaps due to my architecture background. Haha! Lately, however, I find myself being less and less dependent on my measuring cups and spoons, except, of course, when I’m baking. Maybe in the two years I’ve been cooking for my family, I’ve gained enough confidence to venture a little outside of my cooking comfort zone.
Should you want to replicate this accidental curry dish in your own kitchen, maybe because you’re fond of curry or anything with coconut milk or whipped cream, here’s the recipe…
4 cloves of garlic, minced
1 medium onion, quartered
2 lbs. or so of chicken parts (It was a lot of chicken that’s why I thought 2 cans of tomato sauce should do fine. :D)
3 small potatoes, quartered
1 green pepper, sliced
1/2 cup sliced carrots
2 small cans or 1 big can of tomato sauce
1/2 to 1 can coconut milk
1/2 to 1 carton (small) heavy whipping cream
1 teaspoon (or more!) curry powder
1. Fry the potatoes until half-way cooked. Set aside.
1. In a separate pot/pan, saute the onions and garlic in olive oil until the onions turn translucent.
2. Add the chicken parts and saute until they turn a little brown. Season with salt and pepper.
3. Add the tomato sauce, coconut milk and heavy cream and curry powder. When the sauce comes to a boil, turn the heat to low and simmer until the chicken becomes fully cooked.
4. Add the green pepper, carrots and potatoes and simmer for another 5 minutes or until the potatoes are fully cooked.
Optional: To give your curry dish some heat, add some crushed red pepper.
Serve with steamed rice.