Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 2 tablespoons of oil in a large pan. Add the sliced ginger and sauté until fragrant.

2. 2.Add Onions and Garlic

   Add the sliced onion to the pan and continue to sauté until softened. Then, add the minced garlic and cook for another minute until aromatic.

3. 3.Add Chicken and Season

   Add the chicken wings and drumettes to the pan. Stir-fry for about 6-7 minutes until the chicken starts to brown slightly.

4. 4.Add Fish Sauce and Cover

   Pour in 2 tablespoons of fish sauce. Cover the pan with a lid and let it cook for 3-5 minutes to allow the flavors to meld.

5. 5.Season with Black Pepper and Add Tomatoes

   Remove the lid and sprinkle 1 teaspoon of black pepper over the chicken. Stir well to coat. Add the quartered tomatoes to the pan.

6. 6.Add Carrots and Potatoes

   Add the sliced carrots and quartered potatoes to the pan, distributing them evenly among the chicken.

7. 7.Add Water and Magic Sarap

   Pour in 1 cup of water. Sprinkle 1 sachet of Magic Sarap over the ingredients.

8. 8.Add Coconut Milk and Curry Powder

   Add 2 cups of coconut milk and 2 tablespoons of curry powder. Stir gently to combine all ingredients and ensure the chicken is coated in the sauce.

9. 9.Simmer until Thickened

   Let the mixture simmer for about 12 minutes, or until the sauce has thickened to your desired consistency and the chicken and vegetables are tender.

10. 10.Add Soy Sauce and Bell Pepper

    Stir in 3 tablespoons of soy sauce. Add the sliced red bell pepper and mix gently.

11. 11.Garnish and Serve

    Sprinkle with chopped spring onions just before serving. Serve hot and enjoy your Filipino-style chicken curry!