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Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat oil in a pan, then add 1 medium onion (chopped) and saute for a few seconds until the onions become translucent.
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Ensure the pan is hot before adding aromatics so they release fragrance properly.
Wash hands thoroughly after handling raw chicken to prevent cross-contamination.
Add 4 cloves garlic (minced) and saute until aromatic, turning golden and releasing a strong fragrance. Then add 1 kg. Chicken (cut into serving pieces) and sear until the chicken changes color to light brown, stirring occasionally.
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Do not burn the garlic or the dish will turn bitter.
Add 1 teaspoon ground black pepper and 1 1/2 tablespoon fish sauce (patis), stir to blend, and simmer for around 3 minutes until the fish sauce aroma softens and liquid reduces slightly.
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Stir continuously so the fish sauce distributes evenly over the chicken pieces.
Lift the lid away from your face to avoid steam burns when opening the hot pan.
Add 2 tablespoon tomato paste and 1 piece chicken broth cube, stir to blend. Pour in 1 cup water (or chicken broth), cover, and simmer for 15 to 20 minutes using medium heat until liquid bubbles and chicken cooks through.
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Stir well after adding tomato paste so it dissolves completely without clumping.
Add 2 medium potatoes (cut into wedges), 1 small carrot (cut into wedges), and 1 cup tomato sauce. Stir to combine, cover, and simmer for another 15 minutes until vegetables are fork-tender.
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Cut vegetables into even sizes so they cook at the same rate.
Taste test and add 2 teaspoon sugar (optional). Add 1/3 cup green peas and 1 medium green bell pepper (squares), stir to combine. Cook for another 3 to 5 minutes until sauce becomes thicker and coats the back of a spoon.
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Add sugar gradually and taste as you go to avoid making the dish overly sweet.
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