Pinoy Chicken Curry Recipe


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.

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.

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.

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.

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.

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.

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