Chicken Recipe
Chicken Curry (Filipino Recipe)
Chicken Curry a la Filipino
Chicken Curry a la Filipino
This chicken curry from the Philippines looks and tastes different from the chicken curry you get in restaurants and takeaways here in the UK or even India, the curry capital of the world.
The Philippines’ chicken curry is creamier and fresher in taste because of the addition of vegetables such as celery and green and red peppers and a generous amount of fresh coconut milk.
It also tends to be less spicy. (But if you like it spicy, add more curry powder or even red chilies)
Below is the recipe.
Ingredients
- 4 large boneless chicken thighs, cut into serving pieces
- 2 large potatoes, chopped
- 2 medium carrots, chopped
- 4 stalks celery, cut into bite-size pieces
- 1/2 Red and 1/2 green bell pepper (or 1 small red bell pepper), chopped
- 1 medium onion, minced
- 4 cloves garlic, minced
- 1 small ginger, cut into strips
- 400ml (1 can) coconut milk
- 1 cup water
- 1 tbsp curry powder
- Salt and pepper to taste
Method of Preparation
- Brown the chicken then set aside.
- Do the same with the potatoes, pan-fry then set aside.
- In the same pan, sauté the garlic, onion and ginger.
- Add the chicken and mix in the curry powder.
- Add water and simmer until the chicken is tender.
- Add the potatoes.
- Season with salt and pepper.
- Add the remaining vegetables then simmer for 5 minutes.
- Finally, add the coconut milk and mix well.
- Cover the pan.
- Bring to a boil then lower down the heat and leave to simmer for about 5 minutes
- Serve with boiled rice.