AuthorBiteSized
In a bowl, marinade the chicken pieces in garlic, ginger, salt and pepper for about 30 minutes.
In a large pan over medium heat, toast curry powder, turmeric powder, and chili powder for a few minutes. Add coconut meat and mango chunks and mix until everything is fully coated and well mixed, cook for a few more minutes, until mangoes are soft.
Transfer to a blender or mortar and pestle then crush into a paste, adding the coconut milk a little at a time until smooth. Set aside.
In the same pan over medium-high heat, quickly pan fry the green mango chunks for about a minute. Remove from pan. Repeat with potatoes, and carrots. Add chicken pieces and fry until all sides are browned and remove from pan.
Saute onions, siling labuyo, siling haba, and bay leaf for a few minutes until aromatic. Add ginger, garlic, and alamang and continue cooking for a few minutes. Add the curry paste from earlier and continue cooking until the paste is slightly toasted.
Add the chicken stock and mix well. Return the mangoes, potatoes, carrots, and chicken then allow to simmer for about five minutes. Add the coconut cream and allow to simmer until reduced by half and slightly thick and mangoes are soft but still firm. Add brown sugar and mix well. Adjust seasoning with salt and fresh ground pepper to taste if necessary.
Ingredients
Directions
In a bowl, marinade the chicken pieces in garlic, ginger, salt and pepper for about 30 minutes.
In a large pan over medium heat, toast curry powder, turmeric powder, and chili powder for a few minutes. Add coconut meat and mango chunks and mix until everything is fully coated and well mixed, cook for a few more minutes, until mangoes are soft.
Transfer to a blender or mortar and pestle then crush into a paste, adding the coconut milk a little at a time until smooth. Set aside.
In the same pan over medium-high heat, quickly pan fry the green mango chunks for about a minute. Remove from pan. Repeat with potatoes, and carrots. Add chicken pieces and fry until all sides are browned and remove from pan.
Saute onions, siling labuyo, siling haba, and bay leaf for a few minutes until aromatic. Add ginger, garlic, and alamang and continue cooking for a few minutes. Add the curry paste from earlier and continue cooking until the paste is slightly toasted.
Add the chicken stock and mix well. Return the mangoes, potatoes, carrots, and chicken then allow to simmer for about five minutes. Add the coconut cream and allow to simmer until reduced by half and slightly thick and mangoes are soft but still firm. Add brown sugar and mix well. Adjust seasoning with salt and fresh ground pepper to taste if necessary.
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