Recipe #17: FILIPINO CHICKEN CURRY

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 that’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 and the chilies. Of course, you may ought to scrap the chilies 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 its crunch.

There! Enough of the chitchat. Here’s the recipe for Chicken Curry:

Filipino Chicken Curry


Filipino Chicken Curry Recipe

You will need:

  • 2 tbsp cooking oil
  • 2 large-sized potatoes, peeled and cubed
  • 1 tbsp ginger, peeled and grated
  • 6 cloves garlic, peeled and minced
  • 2 medium sized onions, chopped
  • 3 medium sized tomatoes, chopped
  • 1 kilo chicken, cut into serving sizes
  • 4-5 tbsp yellow curry powder
  • 2 tbsp sugar
  • 1 cup water
  • 2 cups evaporated milk or coconut milk
  • 2 large-sized carrots, peeled and cubed
  • 3 medium-sized red and/or green bell peppers, chopped
  • 2 tbsp patis (fish sauce)
  • pepper and salt to taste
  • 1 tspn paprika
  • chili powder or chili flakes (optional, if you prefer it hot and spicy)

How to prepare:

  1. Heat oil in a large wok. Fry the potatoes until partially brown. Set aside.
  2. In the same wok (add some more oil if necessary), sauté garlic, ginger, onion, tomatoes, and the chicken pieces. Season with salt and pepper. Cook until there’s a hint of brown on the meat.
  3. Add the curry powder and sugar. Cook for 2-3 minutes.
  4. Add water and patis and bring to a boil. Turn down the heat. Simmer for about 15-20 minutes while stirring occasionally.
  5. Add the carrots and coconut milk. Simmer for another 10 minutes.
  6. Add the remaining ingredients: bell peppers, potatoes, paprika, and chilies. Simmer for another 10 minutes. Taste test to check if it needs additional seasoning.
  7. Serve with rice.

Filipino Chicken Curry



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7 Comments

  1. nagreply k po pla.. hehe.. thanks.. been cooking this dish using your recipe for more than 6 times n mula nung nakita ko to.. pero evap ang lgi kong gmit..successful nmn at gstong gsto namin.. mmya eto ulit ang lulutuin ko at dhil ngaun plng ako ngsta2rt mgluto, eto ang mssbe ko n isa s mga nperfect ko na.. hehe.. thanks ulit sa recipe.. Godbless.. 🙂

  2. 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

    1. Thanks, Joanna! Don't worry, I will be posting more recipes here soon after ko maayos tong bagong website. 🙂

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