Chicken Curry simmered with coconut milk, curry spice makes a delicious and delicious dish that the entire family will enjoy. It is easy to prepare and cooks in a single pan!
The Filipino-style chicken curry is my favorite comfort food. When it’s available I’m forced to devour my amount of rice. That, my dear friends, is a lot.
Who can blame me? A succulent chicken tender potatoes and carrots vibrant bell peppers and a wonderful curried coconut sauce…it’s the most perfect combination you can find!
Others refer to it in the context of the Filipino version of chicken curry. This recipe is considered Filipino food. The ingredients that are utilized in this recipe make this dish distinct from the typical. Bell pepper as well as a fish sauce like coconut milk and celery evaporated milk, are just a few examples of the ingredients that are used in Filipino chicken curry recipes. Traditional chicken curry also contains lemon juice, tomato, and yogurt, but they aren’t used in this recipe.
Filipino Chicken Curry typically uses bones-in chickens with skin on. I’ve been using this recipe for my chicken curry for as long as I remember.
Why did the chicken curry get its start being part of Filipino food?
It is traced many years ago. The Philippines is considered to be a melting point of Asia. People of various races and nationalities call the Philippines home. Traders, immigrants as well as colonizers, brought cultures as well as their traditions and food along. There is also the possibility that the Sepoys could have introduced the food. They are indigenous Indian soldiers who came to the Philippines around the end of the 17th century for a military campaign.
How to cook Pinoy Style Chicken Curry
Begin by cooking potatoes and chicken. Fried potato is the best option since it has a more pleasant texture. Similar to chicken. Pan-fry the ingredients to ensure that the exterior layer is lighter brown. Set aside after frying.
The next step is to saute the spices. They are onion, garlic, and ginger. It will be clear that it’s ready when the kitchen begins to smell delicious. Add the chicken back to the pan, and then season it using fish sauce. Curry powder can be added later on.
The chicken must be cooked until it is tender. Add water to the pot and allow it to simmer. The recipe below suggests adding coconut milk toward the final stage of the recipe. You can also mix the coconut milk with water if you like. Cook the chicken over moderate to low temperatures until cooked. Be sure the cooking pot is fully covered to hold steam.
Incorporate the potato that has been fried as well as other vegetables later. It is the portion of the recipe in which the coconut milk gets added. It’s up to you whether to add it later or earlier in the process. By this point, make sure you adjust the flavor using more fish sauce or ground black pepper if required.
Can the chicken curry be frozen?
The dish can be stored in the freezer for up to a week. If you intend to take this to work for lunch it’s recommended to split portions of the dish into serving portions prior to placing it into the freezer. It is important to let it thaw at night prior to the time of use. This will make it easier for you.
Can the curry of chicken be served overnight?
I don’t recommend this choice. Foods kept for longer than 2 hours at room temperature have a greater risk of forming bacteria very quickly. Food items aren’t suitable to eat at this time. Coconut milk spoils very quickly. It is important for the food you eat to remain safe and fresh to eat at all times.
Chicken curry can be heated?
It is a fact that this meal can be cooked and reheated. This can be accomplished using traditional methods, like cooking over a stove. It can also be heated by using the microwave. It is important to either thaw or defrosts the dish prior to serving when it is served frozen.
Another Filipino Recipe with a similarity to Chicken Curry is Ginataang Manok. It is chicken that is cooked using coconut milk. One of the main differences between these two meals is the distinct taste of curry, which is created by the mixture of a variety of spices.
Tips to Cook
Pan-fry the carrots and potatoes until they’re lightly brown to keep the vegetables from falling apart in the stew.
Also, I like to sauté the bell peppers so that it brings out their natural sweetness.
This recipe requires bone-in chicken pieces for stronger flavor, however, skinless and boneless breasts or thigh meat can be used as well.
To make a creamy and smooth sauce, don’t bring it to a boil. Instead, cook on low heat to ensure that the coconut milk doesn’t curdle and separates.
Once the curry powder has been added to the sauce, allow it to sit for some time to simmer to allow all the spices to extract their flavor.
Want an, even more, thicker consistency? Keep the pot covered in order that the liquid evaporates quickly, allowing the sauce to decrease without overcooking the vegetable and meat.
How do you serve?
I love this delicious stew that is served with steamed rice It’s also delicious served with mashed eggs and potatoes. A bread loaf that is crusty to soak up the rich curry sauce is a great choice!
Curry is great for meal planning and is great for leftovers. It can be stored in airtight containers, or resealable bags, and keep in the refrigerator until 3 or 4 days, and freeze for up to two months.
To warm, place it in a pot with some water and cook on low heat.
• 2 pounds. chopped chicken into pieces for serving
• 1 Tablespoon curry powder
• 1 piece potato cubed
• 4 cloves of minced garlic minced
• 2 stalks of celery cut
• 1 piece of red bell pepper, sliced
• Two two pieces of long, green pepper
• One piece of onion chopped
• 2 . 2 thumbs ginger cut into strips
• 2 cups coconut milk
• 1/2 cup all-purpose cream optional
• 1 cup of water
• Black pepper and fish sauce, ground according to your preference
Cook oil in a pan. Fry potato for 1 minute per side. Take it out of the pan. Set aside.
1. With the remaining oil sauté onions, garlic along with celery, ginger, and garlic until the onion becomes soft.
2. Add the pieces of chicken. Cook until the exterior of the chicken is lighter brown.
3. Add 1 tablespoon of fish sauce. Continue sauteing for about 1 minute.
4. Pour in coconut milk and add water. Let it boil.
5. Add curry powder. Stir until the curry powder is completely discolored. Cover the pot and cook between medium and low temperatures until the liquid is reduced to half.
6. Incorporate the red bell pepper as well as the pan-fried-potato. Cook up to 5 minutes.
7. Mix in fish sauce and black pepper if needed. It is also possible to include all-purpose cream if you prefer.
8. Transfer the dish to a serving bowl. Serve and take a bite to