Pinoy Chicken Curry

This is mainly for posterity, and primarily for my brother, should he choose to replicate this (and I can direct him to this site instead of being relentlessly pestered). Chicken curry (Pinoy style) is common fare, so it really is no big deal, but tonight I made what I consider my yummiest CC so far. So yummy that I almost had seconds, but the brother has been hankering for this for a couple of days now (although I managed to sneak a piece away for tomorrow's lunch).

So before I forget how the heck I did it, let me just write down the recipe here.

1 onion, sliced
1 small head of garlic, peeled and pounded
2 tbsp cooking oil
8 pcs chicken drumsticks
a generous swirl of fish sauce
approx. 1 c water
1 chicken bouillon cube
1 large carrot, cut in chunks
2 medium potatoes, cut in chunks
2 tbsp curry powder (or more!)
1 can coconut milk
a generous sprinkle of brown sugar
a dash of MSG (optional, and it's really not as bad as you think)

Saute the onion and garlic in heated cooking oil; add chicken and fish sauce. Pour in the water and toss in the chicken cube, let boil. After about 8-10 minutes, add in the carrots and potatoes. Continue to cook for 5-7 more minutes. Pour in the coconut milk and sprinkle the curry powder; mix well. Add in the brown sugar and MSG, and continue to cook until the carrots and potatoes are done. Serve with fish sauce + bird's eye chili and lots of rice.

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