Cliste Bella: Home Cookin' | Chicken Tomato Curry

It's been a while since I was able to cook something. Adulting has taken precedence in my life so much that even the act of cooking simple meals has taken a back burner. We aren't even going the take-out route. We either open a can of tuna or eat egg (scrambled, omelette, hard boiled), it's easy and no need to chop up stuff. If by chance we all find time to cook we always do either Adobo or Sinigang.

Back in May, I cooked Beef Tomato Curry as an experiment and it was a success. You can read about it here. So I was thinking, if the Beef Tomato Curry was simple enough to do I could also do the regular Chicken Curry (Filipino Style). I liked the flavor that the tomato sauce brings to the dish so I made sure I added that to my own dish.

=============================================================

Chicken Tomato Curry

2 1/2 Tbsp garlic, crushed
1 medium sized Onion, chopped
1/2 kg Chicken, cut into 2-inch x 2-inch cubes
2 1/2 Tbsp oil
3 Tbsp ginger, sliced into strips
2 pcs siling haba, sliced diagonally
1 pack Del Monte Quick 'n Easy Curry Mix (40g) / Curry Powder (or whatever is available)
1 pouch Hunts Original Style Tomato Sauce (or whatever is available)
1 1/2 cup water
2 pack DEL MONTE Quick 'n Easy Gata Mix (40g), dissolved in 3/4 cup water or 2 cups of Kakang Gata (Coconut Milk)
2 bell peppers, cut into 1-inch cubes
3 small potatoes, cut into 1-inch chunks

Sauté garlic, onion, and ginger. Add the chicken, saute until a little brown then add Tomato Sauce and water. Bring to a boil then simmer covered for 3-5 min. Add potatoes. Boil until potatoes are soft.
Add Curry mix or curry powder. Simmer for another 3-5 min then Add the Gata Mix.
Add Red Bell Pepper and Siling Haba. Simmer for another 3 min. Servewith hot rice.

=============================================================

Note: Whenever I buy those Siling Haba (Long Green Chilis), I always get the spicy ones. That's goes in favor to this dish because we like spicy food. I don't add salt anymore because the Curry mix is already salty enough.