April 24, 2020

Filipino Style Chicken Curry

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“This Filipino style chicken curry recipe is enrich with coconut milk and curry flavor that is a must try on your next meal.“

I’ve first experience chicken curry dish when I was starting in UAE. I love the taste because of the richer taste of coconut milk and the dish being spicy. I am a fan of spicy foods. It somehow gives me the appetite to eat more rice, lol.

Maybe I was just naïve or purely innocent about this spice when I was still in the Philippines. I don’t know that curry powder exist until I came to UAE, lol. This country has become a melting pot of cultures because of diverse nationalities that lived here. Most of the cuisines being served here are a mixture of Asian, Mediterranean, Middle Eastern, Western, Eastern, etc. As I stayed in this country, I became aware of different spices that are being used sparingly in other cultures cuisines. Some of them I managed to adapt as well. One of this is curry powder.

what is curry powder?

Curry spice also known as curry powder is a common spice with golden yellow coloring sold in most supermarket spice aisles. Although it looks and sounds like just one spice, curry is actually a mixture of various Eastern/Asian spices. This includes coriander, cumin, turmeric, ginger, cloves and others.

Since curry contains many different fresh and dried spices, it can be extremely good for our bodies. Turmeric, cumin and coriander – the three main ingredients of most curries – are known to have anti-inflammatory properties and natural cleansing agents that strengthen and detoxify our bodies.

how to make chicken curry

I tried to cook this dish because I ran of new ideas and recipes for a chicken and remembered this dish. I’ve searched in the internet how to cook this recipe and came up with this version. Originally, I used spices such as paprika or chili powder/ flakes to make it spicy to my taste. However, since I have a daughter now, I do not use that much spices. The dish is spicy enough using the curry powder so it is not a problem for me. Additionally, if I want it to be spicier, I can always put chili oil in my servings.

I pan fried the potatoes and carrots first to cook them a bit. I’ve done this so that when I put them back, they will not overcook and it takes less time for simmering.

I modified this recipe to suit the Pinoy taste buds. It is one of the most requested chicken dishes of my husband. Apparently he likes this dish very much.

Hope that you will try this recipe and If you did, please rate it and tell me how you liked it in the comments section below; I love hearing from you! Happy tummy!

chicken curry served in a black round plate

Filipino Style Chicken Curry Recipe

"This Filipino style chicken curry recipe is enrich with coconut milk and curry flavor that is a must try on your next meal."

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Filipino

Servings 4

Equipment

Knife and chopping board
Measuring spoons
Cooking pot/ wok
Peeler (if available)

Ingredients

3 tablespoons canola oil
1 large potato, cut into wedges
2 medium carrots, cut into wedges
4 cloves garlic, minced
1 medium onion, chopped
1 kilograms whole chicken, cut into serving sizes
3 tablespoons fish sauce
1 tablespoon curry powder
½ teaspoon ground pepper
1 teaspoon paprika powder, optional (if you want it more spicy)
400 ml (can) coconut milk, or powdered coconut milk (6 tablespoons powder dissolved in 400ml water)
1 medium green bell pepper, cut into wedges

Instructions

In a wok, fry the potato and carrots in oil until slightly browned. Once done, remove from the pan and set aside.
In medium heat, saute garlic and onion until fragrant. Add the chicken meat and fish sauce. Cover and simmer for about a minute. Flip on the other side to slightly cook.
After 2 minutes, add the curry powder, paprika powder (if using) and ground pepper. Stir until well combined and cover. Simmer for about 3-5 minutes.
Pour in coconut milk, stir and let it simmer until the sauce thickens and the chicken are fully cooked, about 10-15 minutes.
Toss the potatoes, carrots, and green bell pepper and cook for another 2 minutes.
Transfer to a serving bowl and serve with steamed rice.

Video

Notes

You can substitute 3 teaspoon of salt or more (depending on your taste) if fish sauce is not available or is not preferred.

You can use any part of the chicken you prefer such as thigh, drumsticks, breast, wings etc. it all depends on you.

To have a strong curry flavor, you can add a tablespoon of curry powder. I used a tablespoon here in this recipe as I believe that it is just enough for my taste.

Note that when you simmer the coconut milk longer, the recipe will become oily since coconut milk tend to separate to coconut oil and curd when cooked longer. This is what happens when you make a “latik”.

Keyword chicken curry, filipino style

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