Since I moved out of our home in Malabon and started living alone, I always look forward to the days when I pack up my things and go back home to spend long weekends or the holidays with my nanay and bro. It’s not only because I miss spending time with them, but also because I long for my nanay’s cooking. In the past year, I actually found a way to satisfy my craving for her cooking — recreating her dishes in my own little kitchen. One of my all-time favorites is her Chicken Curry, which is one of the dishes she usually serves for Noche Buena.
My nanay uses fresh coconut milk to prepare her Chicken Curry. When I tried cooking this dish (with Ken’s help), I found out that Carnation Evap actually works well too! It gives my version of nanay’s Chicken Curry a rich yet unique taste and flavor, and I also noticed that Carnation Evap made the dish even creamier. I’m sharing the recipe below for you to try it yourself and taste the difference. My nanay already had a taste of this dish (she let me cook it this year for Noche Buena!), and she gave me a thumbs up. 🙂