This meal is so very much loved by my family. It’s a delicious, mild curry that has been an amazing introduction to more exotic flavours. In my house we actually call this recipe ‘Filipino Curry’. I am not sure why but it isn’t exactly specific to Filipino cuisine. Instead I have named it Lolo’s Chicken Curry, “Lolo” being Tagalog (a Filipino dialect) for grandfather, because he was the one that taught me how to make this when I first left home. I hope you enjoy making this as much as I do, and as much as my family enjoy eating it!
Prep and Cooking Time – 30 minutes | Serves – 4 – 6
Ingredients
1 small onion, halved
1 clove garlic, peeled
20g olive oil
1 Tbsp mild curry powder (I use Keens Curry powder)
500g broccoli florets
700g chicken thigh fillets, diced small
400g potato, peeled and diced small
400g tin coconut milk / cream
20g chicken stock concentrate
1.5 tsp fish sauce
Salt and pepper to taste
Equipment
Deep Steaming / Varoma tray attachment.
ThermoServer
Method
Add onion and garlic to mixer bowl, chop 5 sec/speed 5/MC on. Scrape mixer bowl down.
Add olive oil and curry powder. Cook for 5 min/100deg/sp 2/MC off.
Add broccoli to deep steaming tray. Add rest of ingredients to mixer bowl, place steaming tray in place. Cook for 20min/100deg/reverse/sp 1.
When cooking has finished, combine everything in a Thermoserver for 5 minutes before serving over your favourite rice.
