Filipino Chicken Curry Recipe
The Filipino chicken curry isn’t your average chicken curry. This meal differs from the traditional due to the ingredient.
Some ingredients included in the Filipino chicken curry version include evaporated milk or coconut milk, bell pepper, fish sauce, and celery.
Ingredients
- 1 kilo Chicken Meat your preferred chicken part, cut into serving sizes
- 2 pieces Potatoes medium size, peeled and cubed
- 1 piece carrot medium size, peeled and rough-cut
- 3 tablespoons fish sauce patis
- 1 piece onion finely chopped
- 1 piece ginger thumb size, peeled and julienned
- 5 pieces garlic cloves peeled and minced
- 1 piece Red Bell Pepper large size, seeded and rough-cut
- 2 tablespoons curry powder
- 1 ½ cups evaporated milk or pure coconut milk kakang gata
- 2-4 tablespoons vegetable oil to sauté
- 1 teaspoon ground black pepper fresh
- salt to taste
Instructions
- To start, heat the cooking oil in a wide pan over low to medium heat.2-4 tablespoons vegetable oil
- Sauté minced garlic till light brown. Add in finely chopped onions and julienned ginger.1 piece ginger, 5 pieces garlic cloves, 1 piece onion
- Next, sauté for another 10 seconds or until the onions and ginger turn somewhat transparent.
- In the same pan, add the mixed chicken cuts. Stir occasionally and continue to cook until the chicken turns lightly browned.1 kilo Chicken Meat
- Add your curry powder and fish sauce, then mix well until thoroughly combined.2 tablespoons curry powder, 3 tablespoons fish sauce
- Put the lid on and let it simmer for about 10 to 15 minutes or until the chicken meat becomes soft and tender.
- Remove the lid, and check if the chicken is ready. Then, give it a good stir.
- Add the rough-cut carrots and cubed potatoes. Give it another stir and continue to simmer for another 3 to 5 minutes.1 piece carrot, 2 pieces Potatoes
- Add in your pure coconut milk (kakang gata) gradually. Bring to a gentle boil over low heat. Stir to ensure even cooking.1 ½ cups evaporated milk or pure coconut milk
- When the pure coconut milk starts boiling, add the rough-cut red bell peppers, then season with ground black pepper.1 piece Red Bell Pepper, 1 teaspoon ground black pepper
- Add salt to taste and stir gently to incorporate all the ingredients. To balance the flavor, control the amount of salt you put into your chicken curry.salt to taste
- Remember to add salt little by little because the fish sauce (patis) is already salty. Adjust the flavor based on your preference.
- Bring to another gentle simmer while stirring until the sauce thickens and turns creamy.
- Continue to cook over low heat until the carrots and potatoes are perfectly cooked to your liking.
- Place in a clean serving dish and serve while hot. Enjoy your Filipino chicken curry with rice and a bottle of ice-cold soda! Yum!
Tried this recipe?Let us know how it was!