How to Cook Chicken Curry With Coconut Milk (Curry Manok Iban Talum)
This chicken curry is from Western Mindanao (Curry Manok Iban Talum) region 9.
Servings: 5 servings
- 1 whole spring chicken cut into serving pieces
- 1 tablespoon salt
- Cooking oil for frying
- 1/2 cup chopped onion
- 2 1/2 cups coconut milk (2nd extract)
- 1 teaspoon curry powder
- 3 piece eggplant cut into serving pieces
- 1/2 cup pure coconut milk
- 1 teaspoon salt
- dash of pepper
How to cook chicken curry with coconut milk:
Season chicken with salt, fry and set aside.
Sauté onion, add chicken, thin coconut milk and curry powder.
Cook for a few minutes. Add eggplant, cook until sauce thickens.
When almost dry, add pure coconut milk.
Season with salt and pepper. Serve hot. 6 servings.