Filipino Chicken Curry Recipe
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. They said that when they start eating this alpha pharma chicken curry, you’ll feel a little burning sensation in their mouth and wow really spicy delicious.
Difference of Filipino Style Chicken Curry with Traditional Chicken Curry
This version differs from the traditional Indian recipe in many ways. The obvious disparity is in the ingredients used. I used store-bought curry powder to make it simpler. Traditional versions make the curry from scratch using garam masala, cumin, paprika, and coriander.
I like coconut milk in my chicken curry. This is what the Pinoy version uses. Traditional recipes make use of yogurt instead.
Tomatoes play a huge part in traditional chicken curry recipes. It can be either freshly sliced, or in liquid from like tomato juice. This version that we have here do not use this ingredient. It still tastes good without it.
Both versions taste delicious. It is a matter of preference. I will feature the traditional version in the near future so that you can try it and compare.
You may be interested in trying out these Filipino chicken dishes:
- PININYAHANG MANOK RECIPE
- CHICKEN PASTIL RECIPE AND ORIGIN
- FILIPINO STYLE CHICKEN AFRITADA RECIPE
- HOW TO COOK YUMMY CORDON BLEU
- GINATAANG MANOK RECIPE
Helpful cooking tips
- Pan-fry the potatoes and carrots until lightly browned to keep from falling apart when added to the stew.
- I also like to briefly saute the bell peppers as it draws out their natural sweetness.
- This recipe calls for bone-in chicken parts for a more robust flavor but it would work on cubed boneless chicken breast or thigh meat as well.
- For a smooth and creamy sauce, do not bring to a rapid boil and cook in a gentle simmer lest the coconut milk curdles and separates.
- Once the curry powder is added in, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
- Prefer a thicker consistency? Simmer uncovered so the excess liquid will evaporate quickly and the sauce to reduce without overcooking the meat and vegetables.
How to serve
- I especially love this hearty stew served with steamed rice, but it’s equally delicious paired with mashed potatoes and egg noodles. A crusty bread loaf to sop up the rich curry sauce is another delicious option!
- Curry is perfect for meal-planning and makes great leftovers. Store in airtight containers or resealable bags and keep in the fridge for up to 3 days or in the freezer for up to 2 months.
- To reheat, place in a saucepan with a splash of water and heat over low heat.
Pinoy (Filipino) Chicken Curry
- 2 lbs Chicken cut into serving pieces
- 1 or 2 pcs Big potato chopped
- 1 or 2 pcs Carrots chopped
- 3 stalks Celery cut into 2 inches length
- 1 Medium Onion chopped
- 1 pc Small Red Bell Pepper cut into cubes
- 2 tbsp Fish sauce (Patis)
- 1 1/4 cup Coconut milk
- 2 tbsp Curry powder
- 1 Thump Ginger cut into strips
- 1 cup Water
- Pan-fry the potato & Carrots and set aside
- Pan-fry the chicken and set aside
- In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
- Add the pan-fried chicken, fish sauce, and curry powder
- Add water and simmer until the chicken is tender
- Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
- Add the coconut milk and mix well. Simmer for 5 minutes
- Serve with love <3
More chicken recipe for you > Chicken Recipes