Chicken Curry Pinoy Style
Chicken Curry Pinoy Style is a mouthwatering dish that involves sautéing chicken with garlic and onions, adding a medley of spices and vegetables, and finishing with a creamy touch of coconut milk or evaporated milk.
Servings: 6 servings
Calories: 332kcal
Ingredients
- 1 kilo chicken you choice of cuts (e.g. legs, wings or thigh)
- 2 pc 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
- 1/2 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
- 1/2 cup water
Instructions
How 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 make your chicken curry a lot spicier, add 2 to 3 pcs minced siling labuyo (birds eye chili peppers).
Video
Notes
Cooking Tips for Chicken Curry Pinoy Style:
- Layered Spices: To infuse the chicken with rich flavors, sauté the garlic until light brown and add finely chopped onions, ensuring they are properly wilted before adding the chicken. This step sets a strong foundation of taste for the rest of the dish.
- Taste and Adjust: As you season your chicken curry with curry powder, pepper, and minced siling labuyo (birds eye chili peppers), taste the sauce intermittently and make adjustments as needed. This way, you can achieve the perfect balance of spices and heat to suit your palate.
- Timed Vegetable Addition: To maintain the vegetables' vibrant colors and textures, add them to the simmering curry when the chicken is halfway cooked. This ensures that the vegetables cook just enough to be tender-crisp and contribute to the overall taste and presentation of the dish.