"What dish comes to your mind when you want a food with exotic flavor? Considering the variety of cuisines available to Filipinos, the answer can undoubtedly vary. Innumerable stews and soups in our cuisine come in a variety of hues, textures, and flavors. But Chicken Curry Filipino style has all of those and more for people who enjoy their meal robust, earthy, and simply fantastic! There isn't much more you could want from a delicious plate of chicken curry than moist chicken in a mixture of rich, creamy spices."
MORE ABOUT FILIPINO CHICKEN CURRY
Before you could even get a chance to see and taste the Filipino chicken curry, its aroma will catch your attention first. One can always tell when curry is being prepared in a busy kitchen because of its fragrance and distinct aroma. No one could object that because Filipino chicken curry has become a standard dish in many homes. The truth is that it is significantly different from the typical Indian chicken curry.
A LITTLE HISTORY
Before we go deeper into the recipe, let’s dig for a little historical background. It dates back a number of centuries when the Philippines was regarded as Asia's cultural melting pot. At that time, the country was inhabited by people of all races and nationalities. Traders, colonizers, and migrant populations all brought their culture, customs, and cuisine with them. No doubt that chicken curry was brought to us by the native Indians that arrived in the Philippines for a military campaign sometime in the late 1700s.
FILIPINO CHICKEN CURRY TODAY
Time has passed and the Filipinos nowadays developed a slightly unique version which is milder and yellowy, and usually added with potatoes and carrots. This recipe differs from the norm in both the items it calls for and those it omits. Filipino chicken curry recipes often use ingredients like fish sauce, bell pepper, and coconut milk or cream. This recipe does not include tomato, lemon juice, or yogurt, which are all components of traditional chicken curry we could usually find in Asian restaurants. I used to live and work in Brunei, Malaysia and Singapore for almost a decade in the 90’s, and I was able to experience the different variations of curry dishes in a wide variety of styles, hues, textures and level of spiciness. However, wherever I go, I still crave for the Filipino chicken curry when I thought about the unique mildness and aroma that makes it stand out from the spice community.
OUR VERSION
This particular version we will cook today is slightly enhanced than the typical Filipino curry dish. The modification we’ve made is that we included turmeric powder which adds twist to the dish, which even makes it also as a healthy option.
RECIPE PROPER
We have prepared a written recipe and video for you. Enjoy cooking!
TURMERIC CHICKEN CURRY
WRITTEN RECIPE:
Serves 5 person
Cooking time: 45 min
Cuisine: Filipino
Course: Main Dish
LIST OF INGREDIENTS:
Chicken Stock:
5 cups Water or more
A few ginger scraps
Salt and Pepper
Aromatics:
1 med sized White Onion, sliced
3 cloves Garlic, pressed and finely chopped
1 thumb size Ginger, sliced like a matchstick
2 leaves Laurel
Main Ingredients:
½ kg Chicken Drummettes
½ kg Chicken Breasts sliced in bite sizes
2 med size Potato, sliced in 1 inch dice (pre-fried)
1 med size Carrots, sliced as desired
Garnishing:
2 small Green Bell Pepper, sliced in strings
Condiments and Spices:
2 teaspoon Curry Powder
Turmeric Powder – quantity optional
Sea Salt
Ground Black Pepper
250 gms – Coconut cream
Cooking Oil
Olive Oil
COOKING PROCEDURE:
Make chicken stock by boiling ½ chicken drummettes in the pressure cooker for 10 min, add ginger slices, salt and black pepper powder;
Sautee the bite sized chicken breasts with cooking oil and aromatics: onion, garlic, ginger, laurel leaves salt and black pepper and 2 teaspoon curry powder;
Add a bit of olive oil to lubricate and makes it easier to stir;
Add turmeric powder;
Gently stir-fry the chicken and add the chicken stock;
Close lid and simmer for 2 minutes;
Add carrots;
Add coconut milk;
Add the pre-boiled chicken drummettes;
Cover and simmer for 3 minutes;
Add some salt and black pepper to taste;
Add 1 tbsp brown sugar;
Cover and simmer for 3 min;
Add pre-fried potatoes;
Test the taste and add lacking ingredients;
Add dried red chili peppers;
Simmer for 1 min;
Add the stringed green bell pepper;
Sprinkle some fish sauce and close the lid for the final simmer (about half a minute).
Serve with steamed white rice.
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Great recipe! Will try this...