Chicken Curry Celery

How have you been mates?

I just had a fun weekend watching football with the Saigon Raiders. Soon I'll be posting my football story here in Saigon. Not so many interesting stories to share lately because I was just really home for more than two weeks. Then later after that I was able to go out and brought my folk to the city and toured him on the best food spots and best market places which includes Ben Thanh Market. I plan to bring him to the zoo tomorrow before he heads back home to Manila on Wednesday. I love zoos. Wherever I am in the world, for sure I have to pay a visit to a zoo. So here in Saigon whenever I have visitors, I never fail to bring them in the zoo. Their zoo here is pretty much decent and clean so, I recommend tourists to drop by if they have plenty of time to spare.

So today I am posting this first dish I cooked when I first moved in the kitchen and ready myself to cook after the long surgery rest. It's a pretty simple curry dish. Deceivingly spicy but it's not, I can guarantee. So are you guys ready for some lotsa capsicums in the dish?

Heat skillet in a medium temperature then melt butter. Add chicken breast fillet. Fry until it turns a little bit golden brown then add sliced ginger. Mix them together then add celery stalks. After 2 minutes add all the condiments. Paprika, Cayenne Pepper, Cumin, Curry Powder, Black Pepper, Salt & Sugar. Mix then allow the spices to infuse on the mixture. Add the coconut milk and allow it to simmer for another 5-7 minutes. When it thickens, add the red and green capsicums. Mix then simmer for 1 minute then add the celery leaves. Ready to serve hot!