This Chicken Curry–specifically made to cater to the tastes of the Filipino people–is a type of chicken dish that is sure to make the people swoon in its rich and aromatic flavor.
Let it be known to your guests that your cooking skills are not just so-so by making this dish in gatherings or special occasions, or impress your family with a nice dinner even on a normal day!
Continue to read this recipe article and see some of our tips, as well as some details about the famous Pinoy Chicken Curry (With Coconut Milk).
What is Chicken Curry?
Chicken curry is actually a famous dish all around the world. There are a lot of countries which make this dish and it comes with different variations as well.
For this recipe, we are going to focus on the Filipino style cooking of the chicken curry. This Filipino style dish involves, of course, chicken meat–preferably chicken breast part or thigh part–and curry powder mixed in coconut milk and chicken broth.
Some other ingredients used are potatoes, carrots, and bell peppers along with other flavorings.
How to Cook Chicken Curry?
Preparing the chicken curry is not hard. To start with this, the two major processes we need to do is to prepare the ingredients, and then cook them in a large pot.
For the ingredients, it is best to cut them in equal sizes as we don’t want to have some of them raw and undercooked. Having them in equal sizes will yield the same cooking times and it will be easier for you to cook.
Cooking the curry is simply tossing the ingredients in the pot one-by-one, making sure that none of them will get overcooked and making sure that you have a nice consistency for the curry sauce.
Chicken Curry Tips:
- Do not boil the curry over high heat. It might be tempting to do, especially if you want to finish the dish faster, but it might not result in the best curry because the coconut milk might break down and you won’t have a smooth and thick consistency for the curry sauce. The best way to cook this is to just let the curry simmer in low heat and wait for it to get cooked.
- If you want the sauce to have a thicker consistency, simply leave the pot simmering and uncovered. This will make the liquid reduce much faster as a lot of it will evaporate. But it is a good idea to check from time to time as we also don’t want most of the liquid to evaporate and since the curry is at its best when it has a generous amount of sauce.
Notes on Ingredients
For the chicken parts, normally for this recipe the best ideal part would be the chicken breast. You can use breast parts with the bones in. This gives more overall flavor for the curry, but if you want it easier to deal with when preparing and when eating the curry, you can opt for boneless one or the thigh part.
The Filipino style chicken curry, as mentioned earlier, typically uses the yellow curry powder, so we also use it here in this recipe.
If you want to use authentic and fresh ingredients, you are going to have to use some spices such as garam masala, paprika, cumin, and some coriander. However, it might not always be readily available or it might not be as cheap.
For a quick reference about this recipe, see the recipe table below:
Filipino Chicken Curry Recipe
- Cooking Pot
- 1 kg chicken breast, cut into serving pieces
- 1 pc medium-sized onion, chopped
- 4 cloves garlic, minced
- 1 pc ginger, cut into thin strips
- 1 pc large-sized potato, cut into cubes
- 1 pc large-sized carrot, cut into cubes
- 1 pc red bell pepper, cut into cubes
- 1 pc green bell pepper, cut into cubes
- 2 tbsp curry powder, (see article above)
- 1 cup coconut milk
- 1 cup chicken broth, or water
- 1 tbsp fish sauce
- 3 tbsp cooking oil
- salt and pepper, to taste
- In a large cooking pot, pour-in and heat cooking oil over medium heat.
- Add-in chopped onion, minced garlic, and ginger strips. Saute for 1 to 2 minutes or until fragrant and soft.
- Add-in the chicken breast, and the fish sauce. Cook for 2 to 4 minutes or until lightly browned.
- Add-in the coconut milk and the chicken broth. Bring to a boil then add-in the curry powder and stir. Simmer for 20 to 30 minutes or until chicken is fully cooked.
- Add-in the potatoes, the carrots, and the bell peppers. Cook for 5 to 8 minutes or until soft and lightly browned. Season with salt and pepper as desired
- Transfer to a serving plate or serving tray. Serve and enjoy!
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