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Visit any eatery in the Philippine and you’ll see a saucy chicken dish. You may ask yourself if this is an Indian dish or why it’s yellow but one thing is for sure, this looks good to devour. This is the chicken curry. But, what if you’re not used to dining in eateries or you’re looking for home-cooked meals from your Filipino host? Ask them to cook this Chicken Curry Recipe for you instead. This dish is not all chicken. It also has carrots, bell peppers, potatoes, and green peas. Some versions use other ingredients like quail eggs and napa cabbage but the ones mentioned above are the most common ingredients in this Pinoy version.
Chicken Curry Recipe Preparation
The Chicken Curry Recipe is already a Pinoy version. It’s not too hot like the original curry from India or other Asian countries although you can get a mild taste of spice from the yellow curry powder. It’s a milder version if you’re not into spicy foods. It’s also rich and somewhat sweet thanks to coconut milk. Coconuts tend to have sweet taste and the Philippines is a tropical country so the coconuts are good on this side of the planet. Carrots are also sweet so it adds to the sweetness of the dish. This dish isn’t complete without other spices like garlic and onions. It adds to the richness of the dish.Print
Chicken Curry Recipe
This Filipino Chicken Curry Recipe is already a Pinoy version that includes has carrots, bell peppers, potatoes, and green peas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Chicken
- Cuisine: Asian
- 2–3 tbsp. oil
- 3 potatoes, peeled, quartered and fried
- 1 lb. chicken, cut into serving pieces
- 3 cloves garlic, minced
- 1 large onion, quartered
- 1 tbsp. patis (fish sauce)
- 3 tbsp. curry powder
- salt and pepper
- 1 cup water
- 1 red bell pepper, cut into big squares
- 1 green bell pepper, cut into big squares
- 3 celery stalks, cut into 1–1/2” long
- 1 cup coconut milk or evaporated milk
- Pan fry potatoes. Set aside.
- In the same pan, fry chicken pieces and brown a little.
- Add garlic and onion. Sauté for a few minutes until soft.
- Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
- Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
- Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
- Remove from heat.
- Serve hot.
- Calories: 486
- Sugar: 6.57 g
- Sodium: 153 mg
- Fat: 21.88 g
- Carbohydrates: 49.85 g
- Fiber: 9.1 g
- Protein: 25.8 g
- Cholesterol: 59 mg
Keywords: filipino chicken curry
It’s not hard to prepare the Chicken Curry recipe. It only takes some time to peel, slice or chop the ingredients. The best part is, of course, eating. As with any Filipino home setting, eating meals is a lot happier when you’re eating with friends and family. This is a Pinoy tradition that puts focus on the importance of togetherness. Having said that, invite some people to eat with you. Most of all, take this time to know more about Filipino cuisine and culture.
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