Chicken Curry Pinoy Style

I got my first taste of chicken curry when I was a freshman in high school and immediately liked it. My husband on the other hand didn’t like his first time and that was 5 years ago when i first introduced the chicken curry dish to him. Maybe I wasn’t a better cook then or maybe his taste buds still need to get accustomed to the spice curry. Some people are like that right?

I maybe right to convince myself that the latter is true because fast forward, he likes it now. By the way, this chicken curry has a hint of sweetness to it. What I love about this dish is the curry complements well with the coconut milk. Some uses evaporated milk or even an evaporated creamer for convenience (like I sometimes do) instead of coconut milk but the taste is slightly different. Anyways, if you’re that person who loves dishes with coconut milk in them, then this chicken curry is for you.

1. Fry cubed potatoes till light brown.

2. Fry chicken till light brown (no more pinkish raw meat).

By the way, the chicken breasts must be sliced to chunks. The size of the chunks depends on you. There are times I prefer smaller cuts, other times I like big slices.
3. Saute the minced garlic till light brown then add in the sliced onion and ginger till the onion becomes transparent and the ginger gives off a nice aroma.

4. Add chicken. Stir. Then add water and curry powder. Bring to boil then simmer till the chicken breasts become tender about 15 to 20 minutes.

5. Put in potatoes and carrots. Continue to simmer for 5 minutes.

6. Add the coconut milk, salt, sugar, bell and ground pepper. Using low heat, simmer for 5 more minutes so the coconut milk will not curdle. If using evaporated milk (like I did here), simmer for 3 minutes only. Turn off heat.

By the way, use red bell pepper for color contrast to make your chicken curry look more appetizing.

7. Serve hot. You may serve chicken curry as rice topping like what I usually do at home. Enjoy!

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1 comment :

Unknown said...

You are amazing! Thank you!
Kim from Kansas City

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