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Time needed: 50 minutes.
Makes: 2 servings
2 tablespoon cooking oil
1/2 kilo chicken cut-ups
1 piece small red onion, chopped
1 piece ginger 1-inch in length, sliced into thin strips
3 pieces garlic cloves, chopped
1 piece 45g pack Knorr Complete Recipe Ginataang Gulay Mix
2 cups water
1 piece carrot, cut into cubes
1 piece potatoes, cut into cubes
1 tablespoon yellow curry paste
1 cup red and green bell peppers, cut into cubes
1 piece leek stalk, sliced
In a bowl, dissolve 1 45g pack of Knorr Complete Recipe Ginataang Gulay Mix into 2 cups of water, mixing until fully dissolved. set aside.
To make the most out of your chicken, frying it in a little bit of oil over high heat until they are lightly brown will give you a more desirable crust and taste. Remove from pan and set aside.
In the same pan, brown the potatoes and carrots. Transfer vegetables to a plate.
In the same pan, saute onions, ginger and garlic for a few minutes until fragrant.
Return seared chicken and vegetables to the pan with aromatics. Pour in dissolved Knorr Complete Recipe Ginataang Gulay Mix and bring everything to a simmer. cook until the chicken and vegetables become tender.
Stir in the curry paste until fully dissolved in the sauce. Add bell peppers. Simmer until you get that nice thick consistency. Top with slices of leeks just before serving.