My husband and I celebrated our 3rd year anniversary this week. We went to our favorite Mexican restaurant in Capitol hill called the Saint for happy hour drinks and food. The next day, I made chicken curry for dinner – Filipino style of course! Filipino-style chicken curry is a modified version of “ginataang manok” or chicken cooked in coconut milk. The difference is the addition of spices (curry powder) and vegetables (potatoes and bell pepper).Jump to Recipe
There are many variations in cooking chicken curry in the Philippines – especially since our country is made up of seven thousand islands and diversity is always a factor. This recipe came from my mom and I trust her completely when it comes to cooking, since she only cooked for a family of five for many years, and our home was always the favorite hang out of friends and family because of mom’s delicious cooking.
I made chicken curry many times for my husband and he always loved them. I love how I can share with him a part of my culture by cooking the dishes so close to my heart.
Filipino Chicken Curry – Best Home-Made Recipe to TryCourse: main courseCuisine: PhilippinesDifficulty: Medium
Ingredients For Filipino Chicken Curry
About 2 lbs of chicken (legs, thighs, or both)
1 tbsp vegetable oil
1 tsp fish sauce
2 cloves garlic, minced
1 medium onion, chopped
1 thumb-size ginger, minced
1 medium potato, washed and sliced into medium cubes
1 red bell pepper, seeded and sliced
1 can of coconut milk
1 cup of water or chicken stock
2 tbsp curry powder
salt and pepper to taste
- Heat vegetable oil in a skillet. Saute onion, garlic and ginger.
- Add chicken and lightly brown then add salt, pepper and fish sauce. Don’t cook through.
- Pour 1 cup of water or chicken stock. Bring to a boil then add curry powder.
- Let the chicken cook for about 10 minutes.
- Pour in coconut milk. Simmer for 10 minutes.
- Add red bell pepper and simmer for another 10 minutes.
- Serve with rice and enjoy!
You may add carrots and celery if you prefer.
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