Pinoy Chicken Curry

Monday, March 12, 2012

Hello there! *wave*

Welcome once again to my recipe series. This weekend's dinner was chicken curry. This is the pinoy version (meaning a bit on the sweet side). I made it a little spicy using korean chilli powder and siling labuyo (Thai chilli).

The best curries I've had were the one's prepared by my friends from India. They are mighty hot and bursting with flavors. I love Indian food but I cannot eat them everyday just because my tastebuds are not so used to such rich flavors. Side story: one of the best Indian meal I've had was in Beijing. (Let me blog about that soon.)

This curry dish can be made using beef and fish too. Beef would just require longer boiling time whereas fish would take 2 -3 minutes boiling time only (use sole fish or cream dory).

My mama liked it so much, nag take-home pa sya. Hee hee. Super easy.

What you need:

vegetable oil for stir frying
4 medium size potatoes, peeled, sliced into 6 parts
1 kilo. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
2-3 tbsp. patis (fish sauce) - depends on your saltiness threshold
6 tbsp. curry powder
salt, pepper, spanish paprika
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
   (I used red and green for added color)
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
  (I used evaporated milk because hubby doesn't like gata -- he married a Bicolana for chrissake!)
 korean chilli powder and 3 pcs. siling labuyo (optional)

What you need to do:

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little. I fried the chicken in batches to ensure all of them get equal frying oil action. tee hee

3. Add garlic and onion. Sauté for a few minutes until soft. (Tip: again if you are afraid to burn the garlic just put the onion and garlic in the pan at the same time)

4. Pour in patis and season with curry powder, salt, paprika and pepper. Stir for 2 minutes.

5. Add water until the chicken are covered. Bring to a boil. Lower the heat then add the veggies (celery, bell peppers and fried potatoes). Simmer for 3 - 5 minutes.

6. Add milk and stir occasionally. Since I used evaporated milk I was careful to keep on stirring so that the milk does not curdle. This will take additional 5 - 7 minutes.

Pictures!

Veggies after washing

Pan-fried potatoes

What lovely colors. This was before the milk was added.

Finished product.


Super easy right? :D Have a happy week ahead.

2 comments:

Kristen said...

nice one, dits! :) i just found out last year from an Indian acquaintance that their curry doesn't have gata like ours. hehe

earthgirl said...

I had a phase last year that I was cooking curry almost every other day using Indian Garam masala and curry spices. I ran out of my Indian spices already but will be on the look out for one so I can cook Indian food again. By the way dits I tried your palitaw recipe kaso hindi ako masyadong tagumpay hehe. Nagdikit dikit yung palitaw pero masarap naman. =)

Post a Comment