This Pinoy Chicken Curry recipe is the Filipino version of the popular chicken curry dish. It is delicious and easy to cook. The sauce is rich, creamy, and flavorful. It goes well with warm white rice.
Other people refer to this as Filipino style chicken curry. This version is considered Filipino food. The ingredients used and not used in this recipe make this dish different from the traditional. Fish sauce, bell pepper, celery, and coconut milk or evaporated milk are some of the ingredients that can be found on Filipino chicken curry versions. Traditional chicken curry also has tomato, lemon juice, and yogurt, all of which are not utilized in this recipe.
Filipino Chicken Curry usually uses bone-in chicken with skin on. I have been using this for my chicken curry as long as I can remember.
How did chicken curry come into being in Filipino cuisine?
It can be traced several years back. The Philippines is considered as the melting pot of Asia. People of different race and origin call her home. Migrants, traders, and colonizers brought their culture, tradition, and food with them. There is also a possibility that the Sepoys might have introduced the dish. They are native Indian soldiers who settled in the Philippines sometime in the late 1700 for a military expedition.
How to Cook Pinoy Style Chicken Curry
Start by frying potato and chicken. Fried potato is best because it has a better texture. The same way goes with the chicken. Pan-fry these ingredients until the outer layer turns light brown. Set aside after frying.
The next thing to do is saute the aromatics. These are the garlic, onion, and ginger. You will know that it is ready when the kitchen starts to smell good. Put the chicken back into the pan and season with fish sauce. The curry powder can be added afterwards.
The chicken needs to be tenderized at this point. Pour water into the pot and let it boil. The recipe below suggests adding coconut milk towards the end of the process. However, you may combine it with water if preferred. Cook the chicken between low to medium heat until tender. Make sure that the cooking pot is covered to trap steam.
Add the fried potato and other vegetables afterwards. This is also the part in the recipe wherein coconut milk is added. It is your choice whether to add it earlier or later in the process.
By the way, make sure to adjust the taste by adding more fish sauce and ground black pepper if needed.
Can chicken curry be frozen?
This dish can be kept frozen for a week. If you plan to bring this for lunch at work, it is a good idea to divide it into serving portions before putting in the freezer. Make sure to thaw it the night before intended use. This will be more convenient for you.
Can chicken curry be left out overnight?
I do not suggest this option. Food kept longer than two hours in room temperature have higher risks of developing bacteria quickly. The food won’t be safe to eat at this point. In addition, coconut milk spoils quickly too. You will always want your food to be fresh and safe to eat all the time.
Can chicken curry be reheated?
There is no doubt that this dish can be reheated. It can be done through traditional methods such as cooking on a stove top. This can also be reheated using a microwave. Make sure to thaw or defrost the dish first if it comes out frozen.
Another Filipino Recipe that has a resemblance with Chicken Curry is Ginataang Manok. It refers to chicken cooked in coconut milk. A noticeable difference between the two dishes is the strong flavor of curry, which is brought about by the combination of many different spices.
Try this Pinoy Chicken Curry Recipe. Let me know what you think.
Pinoy Chicken Curry Recipe
This is a Filipino version of Chicken Curry. It is rich and tasty. Delicious!
Course Main Course
Keyword chicken curry, chicken recipes, curry
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Author Vanjo Merano
- 2 lbs. chicken cut into serving pieces
- 1 tablespoon curry powder
- 1 piece potato cubed
- 4 cloves garlic minced
- 2 stalks celery sliced
- 1 piece red bell pepper sliced
- 2 pieces long green pepper
- 1 piece onion chopped
- 2 thumbs ginger cut into strips
- 2 cups coconut milk
- 1/2 cup all-purpose cream optional
- 1 cup water
- fish sauce and ground black pepper to taste
- Heat oil in a pan. Fry potato for 1 minute per side. Remove from the pan. Set aside.
- Using the remaining oil, saute garlic, onion, celery, and ginger until onion softens.
- Add the chicken pieces. Saute until the outer part of the chicken turns light brown.
- Add 1 tablespoon fish sauce. Continue sautéing for 1 minute.
- Pour-in coconut milk and water. Let boil.
- Add curry powder. Stir until the powder is completely diluted. Cover the pot and continue cooking between low to medium heat until the liquid reduces to half.
- Add the red bell pepper and pan fried-potato. Cook for 5 minutes.
- Season with fish sauce and ground black pepper as needed. You can also add all-purpose cream if desired.
- Transfer to a serving bowl. Serve and enjoy!
Serving: 6g | Calories: 497kcal | Carbohydrates: 7g | Protein: 30g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 131mg | Potassium: 587mg | Fiber: 1g | Sugar: 2g | Vitamin A: 908IU | Vitamin C: 31mg | Calcium: 53mg | Iron: 4mg