Chicken Curry is a common delicacy in Southeast Asia. For those who do not know what curry is, it’s not a type of dish but a generic description for a variety of dishes that have an Indian or South East Asian origin which uses dried spices such as turmeric, coriander and cumin. The recipe originated in India and has been adopted all over the world with different styles and versions according to their taste buds.
This signature dish has a unique blend of taste and texture and the spiciness will burst in your mouth. The coconut milk balances the strong taste of the curry powder. We usually prepare this dish for all types of celebrations specially Fiesta (Festival), Christmas and New Year’s Eve. The dish looks complicated but trust me it’s a piece of cake. It’s very easy to prepare and to cook.
For more Christmas food recipes checked out here, Hamonada or Hamon (Homemade Ham) Filipino Style Recipe, Kesong Puti (Filipino White Cheese) Recipe, Suman Malagkit (Sticky Rice Roll in Banana Leaves) Recipe, Kutsinta (Brown Rice Cake) Recipe, Maja Blanca (Coconut Pudding ) Filipino Recipe, Palitaw – Coconut & Sesame Seed Topped Sticky Rice Dumplings, Biko (Sweet Rice Cake) Treat and Macaroni Salad Recipe.
This is my version of Chicken Curry Filipino Style Recipe. Enjoy!
Ingredients:
1 kl. chicken, cut into serving sizes
2 pcs. medium carrots, chopped(optional)
2-3 pcs. potatoes, quartered
2-3 pcs. bell pepper – red & green, cut into strips
2-4 pcs. large hot chili peppers, sliced(optional)
3 tbps. curry powder
1 cup concentrated fresh coconut milk or canned coconut milk
1 tbsp. fish sauce (patis)
1 cup water
1 pc. large onion, quartered
2-3 cloves garlic, minced
2 tbsp. cooking oil
1 tbsp. salt or salt to taste
1 tbsp. pepper or pepper to taste
Directions:
Add the cooking oil in a pan over medium heat.
Then fry potatoes until color turns light brown, drain and set aside.
Sauté garlic and onions in the same pan.
Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.
Add the curry powder, the salt and pepper.
Continue stirring for another 2 minutes and add water.
Cover and simmer for 10- 15 minutes or until chicken is half done.
Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.
Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.
Remove from heat.
Serve while it’s hot,
Share and Enjoy!
- 1 kl. chicken cut into serving sizes
- 2 pcs. Carrots medium , chopped (optional)
- 2-3 pcs. potatoes quartered
- 2-3 pcs. bell pepper red & green, cut into strips
- 2-4 pcs. chili peppers large, sliced (optional)
- 3 tbps. curry powder
- 1 cup coconut milk concentrated, fresh or canned coconut milk
- 1 tbsp. fish sauce (patis)
- 1 cup Water
- 1 pc. onion large, quartered
- 2-3 cloves garlic minced
- 2 tbsp. Cooking oil
- 1 tbsp. Salt or salt to taste
- 1 tbsp. pepper or pepper to taste
- Add the cooking oil in a pan over medium heat.
- Then fry potatoes until color turns light brown, drain and set aside.
- Sauté garlic and onions in the same pan.
- Then add the chicken and the fish sauce. Stir evenly for 3-5 minutes or until color turns light brown.
- Add the curry powder, the salt and pepper.
- Continue stirring for another 2 minutes and add water.
- Cover and simmer for 10- 15 minutes or until chicken is half done.
- Lower the heat and add the fried potatoes and the bell peppers then simmer for another 3 minutes.
- Add the coconut milk and stir occasionally to keep it from curdling. Cook for another 3-5 minutes and season with salt and pepper according to your desire taste.
- Remove from heat.
- Serve while it’s hot,
- Share and Enjoy!
