Buying in bulk at Sam’s Club is a great idea for budget watchers like me. Especially on fresh poultry where I can stretch one package into three dishes (approx 10 pcs to make adobo, tinola soup and curry).
I was fortunate growing up in the Philippines as we always had access to fresh food in our house (yes…our maid will sometime kill a hen in our dirty kitchen for a fried chicken meal if she's in the mood). As a kid, we were not allowed to go near the screaming chicken but if there’s one thing I copied from the maids’ fine technique in cooking is that chicken needs to be cooked with the bones attached to it. I know this now as my dishes comes out tastier compared to the deboned cut versions I have used previously
So for my chicken recipe’s I always use legs. It’s actually harder as I have to poke and cut through the meat regularly to ensure that it is cooked down to the marrow. But to each his own . . . any cut will do as long as we don’t have to kill it ourselves, right?
It's springbreak..so today, I am at home and serving one of our favorites for lunch. Here's how:
INGREDIENTS:
Chicken
Garlic
Onion
Potatoes
Carrots
Green pepper
Parsley (optional)
1 can coconut milk
3 tbsp curry powder (mild version)
Salt
Pepper
1/2 cup Chicken broth
Estimate Cost: $8 -11 (serves 5-6)
STEP 1:
Sauté garlic and onion
STEP 2:
Add chicken until golden brown (Season with salt and pepper)
STEP 3:
Add chicken broth and simmer for 15 minutes
STEP 4:
Add coconut milk and curry powder. Cook for another 3 minutes
STEP 5:
Add potatoes, carrots, green pepper
STEP 6:
Sprinkle with parsley. Serve with rice or pita bread
