Pinoy Style Pork and Chicken Curry
Curried pork belly and chicken with potato, peas, and bell pepper.
Servings: 4 people
- 1 lb. chicken cut into serving pieces
- 1 lb. pork belly cubed
- 1 piece Knorr Pork Cube
- 1 piece potato cubed
- 1 piece red bell pepper sliced
- 1 piece green bell pepper sliced
- 1 1/2 tablespoons curry powder
- 3/4 cup green peas frozen
- 1 piece onion chopped
- 4 cloves garlic chopped
- 1 thumb ginger minced
- 2 cups coconut milk
- 3/4 cup water as needed
- Patis and ground black pepper to taste
- 4 tablespoons cooking oil
Heat oil in a coking pot.
Pan-fry potato for 1 minute per side. Remove from the pot and place in a clean plate.
Pan-fry chicken for 1 to 1 ½ minute per side. Remove and set aside.
Using the remaining oil, saute onion, garlic, and ginger.
Once the onion softens, add pork. Cook until outer part turns light brown.
Pour-in coconut milk. Let boil.
Add Knorr Pork Cube. Stir. Cover the pot and boil pork using low to medium heat until tender. Add water as needed.
Put the pan-fried chicken into the pot. Cook for 15 to 18 minutes.
Add pan-fried potato, bell peppers, and green peas. Cook for 5 minutes.
Season with patis and ground black pepper. Transfer to a serving plate. Serve.
Calories: 1272.51kcal | Carbohydrates: 22.26g | Protein: 38.34g | Fat: 116.1g | Saturated Fat: 49.38g | Cholesterol: 166.82mg | Sodium: 383.23mg | Potassium: 1160.7mg | Fiber: 5.13g | Sugar: 4.97g | Vitamin A: 1430.47IU | Vitamin C: 85.37mg | Calcium: 86.74mg | Iron: 8.46mg