Okay, okay. I know it’s been a while since I last posted a recipe here. I owe you guys big time.
So today is a special day because I’m giving you another personal favorite — Filipino Chicken Curry. I like my Chicken Curry hot and spicy because I think it’s how curry dishes are supposed to be. But then again, some people prefer it mild, so it really depends on how much heat your taste buds can take. If you don’t want it too fiery, especially if you are serving it to kids, take it easy on the curry powder. Of course, you may ought to scrap the chilies and paprika altogether.
Additionally, I prefer the ginger grated because it produces better flavor once incorporated with the rest of the ingredients. I also like adding the bell peppers on the last part because I want to retain the crunchiness.
There! Enough of the chitchat. Here’s the recipe for Chicken Curry:
You will need:
- 1 whole chicken, cut into serving sizes
- 2 tbsp cooking oil
- 2 large sized potatoes, peeled and cubed
- 2 large sized carrots, peeled and cubed
- 1 tbsp ginger, peeled and grated
- 2 medium sized onions, chopped
- 3 medium sized tomatoes, chopped
- 1 cup water
- 1 tbsp fish sauce (patis)
- a dash ground pepper and salt to taste
- 4-5 tbsp yellow curry powder
- 1 cup or 1 medium sized can evaporated or coconut milk
- 3 medium sized red and/or green bell peppers, chopped
- a dash paprika, chili powder, or chili flakes (optional, if you prefer it hot and spicy)
How to prepare:
- Heat a large wok. Add oil. Fry the potatoes until partially brown. Set aside.
- On the same wok (add some more oil if necessary), saute garlic, ginger, onion, tomatoes, and the chicken pieces. Season with salt and pepper. Cook until there's a hint of brown on the meat.
- Add water and patis. Turn down the heat. Simmer for about 15-20 minutes while stirring occasionally. Add more water if it is starting to dry up without drowning the entire dish. It's supposed to be a stew, not a soup.
- Add the carrots, curry powder, and milk. Simmer for another 10 minutes.
- Add the remaining ingredients -- bell pepper, potatoes, and chilies. Simmer for 10 minutes more. Make sure the carrots are cooked. Taste test to check if it needs additional seasoning.
- Serve with rice.
guess what? I try this one for luch and voila! "sarap nito ah. astig pla pag nilagyan ng kamatis ang curry!" and my Mom said that. I told them I fin it on ur site and I hope marmai pa kyong pinoy na maenhance ang skills nila in the kitchen. Rock On Lola! m/~joanna crisol
Thanks, Joanna! Don't worry, I will be posting more recipes here soon after ko maayos tong bagong website.