Chicken Curry
Chicken Curry “B”
1 chicken, cut into serving pieces
1 cup coconut milk with yellow ginger (dilao)
1/2 cup vinegar
2 tbsps. lard
1/2 cup green pepper,cut lenghtwise
1/2 cup onion, cut lengthwise
1 tbsps. pounded garlic
1 tsp. sate
Procedure:
Put chicken in saucepan, add vinegar, salt and one half of the garlic. Simmer until tender, adding water if necessary. When tender, remove chicken from saucepan. Heat lard in saucepan, saute garlic until golden brown, add onions and pepper, then the chicken. Cover and cook about 2 minutes. Add coconut milk season with dslt, if necessary, cover and cook until sauce is reduced to one half. Serve garnished with green pepper. Tp prepare coconut milk; pound about one cup grated coconut with 1 inch cube peeled, yellow ginger. Add to the rest of one grated coconut and extract
the milk.