Chicken Curry Pinoy Style

I often overlook this recipe and wondering always what recipe will I post for today? Maybe because I thought I’ve already included this on my recipe collections on this blog. Anyway, chicken curry is I think an adopted dish from our ASEAN neighbors since most of our dishes seldom have curry powder in it. And come to think of it, there are also versions on cooking this dish. Some put carrots but the old fashion way is just using potatoes and bell peppers. It’s your choice to include carrots it looks more attractive and taste better anyway. Coconut milk or evaporated milk, its also according to your preference since some people don’t like or can’t tolerate coconut milk.

To cook chicken curry; Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions. Stir until onions are wilted. Add chicken. Pour patis then stir for about 3 minutes. Season with curry powder, pepper, MSG and water. Cover and simmer until chicken is half done. Add the rest of the ingredients except the coconut milk or evaporated milk. Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes. To see the complete recipe with lists of ingredients in exact measurements, scroll down below.



 

How to Cook Chicken Curry
 
Prep time
Cook time
Total time
 
A delicious Filipino style chicken curry using potatoes and bell peppers.
Author:
Recipe type: Chicken Recipe
Cuisine: Filipino
Serves: 6 servings
Ingredients
  • 1 kilo chicken, you choice of cuts (e.g. legs, wings or thigh)
  • 2 large onions, quartered
  • 3 pcs red and green bell peppers, cut into strips
  • 3 stalks celery, cut 1 inch long
  • 3 pcs medium sized potatoes, cut into large cubes and fried
  • 2 Tbsp. curry powder
  • ½ tsp. ground pepper
  • 1 tsp. MSG or granulated seasoning (optional)
  • 1 Tbsp. patis
  • 1 tsp. salt
  • 4 cloves garlic, crushed
  • 1 cup coconut milk or evaporated milk
  • ½ cup water
Instructions
How to cook Chicken Curry:
  1. Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions.
  2. Stir until onions are wilted. Add chicken. Pour patis then stir for about 3 minutes.
  3. Season with curry powder, pepper, MSG and water. Cover and simmer until chicken is half done.
  4. Add the rest of the ingredients except the coconut milk or evaporated milk.
  5. Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.
  6. To make your chicken curry a lot spicier, add 2 to 3 pcs minced siling labuyo (birds eye chili peppers).

 


Chicken Curry