Curry dishes are part of the food fabric and cultural history of the Philippines Here s how: 2 pounds b o n e -in chicken legs Season lightly with SPG then sear brown and remove from pan In same pan add 2 Tbs curry 1 tsp each of garam masala turmeric coriander and sear until very fragrant Add and sear cubed onion and minced garlic 1 Tbs patis fish sauce 1 thumb sized ginger grated and then 1 can of coconut milk 3 Thai chilis optional Bring to a boil then add back chicken braise for about 30 minutes Turning occasionally In a separate pan sear until browned in the broiler or over the range 2 cubed medium potatoes and 2 cubed large carrots Add the browned veggies to the pan at the end and simmer until desired tenderness Serve with rice and delight in the best creamy coconut