How to Make Chicken Curry With Evaporated Milk Filipino Recipe

Slow Cooker Chicken Curry With Coconut Milk

(chicken curry with evaporated milk) ( chicken curry lasang pinoy) chicken curry using evaporated milk instead of coconut milk.

Recipe Summary Slow Cooker Chicken Curry With Coconut Milk

I make this curry with chicken, coconut milk, tomatoes, and carrots usually on busy weekends when I have projects around the house and no time to cook.

Ingredients | Chicken Curry With Evaporated Milk Filipino Recipe

2 boneless chicken breasts, cubed

1 (14.5 ounce) can diced tomatoes

½ (14 ounce) can coconut milk

2 medium carrots, sliced

1 onion, finely chopped

1 clove garlic, minced

2 tablespoons mild curry paste

1 tablespoon finely ground almonds

1 small bunch chopped fresh cilantro

1 tablespoon cornstarch

1 tablespoon water, or as needed

¼ cup sliced almonds

1 ½ cups uncooked white rice

Directions

Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and 4/5 of the cilantro in the slow cooker and close the lid.

Cook on High until chicken is cooked through, about 4 hours. If sauce is too thin, mix cornstarch with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes.

Meanwhile, bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

Serve curry over rice, sprinkled with remaining cilantro and sliced almonds.

Info | Chicken Curry With Evaporated Milk Filipino Recipe

prep: 10 mins cook: 4 hrs 10 mins total: 4 hrs 20 mins Servings: 3 Yield: 3 servings

TAG : Slow Cooker Chicken Curry With Coconut Milk

Meat and Poultry Recipes, Chicken, Chicken Breast Recipes,

Images of Chicken Curry With Evaporated Milk Filipino Recipe

Chicken Curry With Evaporated Milk Filipino Recipe : In my family, chicken curry is a dish that we usually make during birthdays and parties back in the philippines.