What is a Chicken Curry
Chicken curry is a popular meal on the Indian subcontinent. It’s popular in India, Southeast Asia, the United Kingdom, and the Caribbean. Chicken stewed in an onion and tomato-based sauce with ginger, garlic, tomato puree, chili peppers, and a variety of spices, including turmeric, cumin, coriander, cinnamon, and cardamom, is a classic Indian subcontinent curry.
How to make Chicken Curry Filipino style?
This Filipino stew is made with coconut milk, potatoes, and bell peppers and has a mild curry flavor. Curry powder is a blend of spices such as turmeric, cumin, and coriander, to name a few. Curry leaves are used in various recipes. The spiciness of the curry is influenced by how effectively these spices are combined, therefore we soften it with coconut milk. It’s still important to get the proper curry powder because heat intensity and spiciness vary.
Try to find one that really suits your taste.
If you enjoy Indian cuisine, the McCormick brand is a good choice. It’s reddish-brown in color and has a strong curry flavor.
I prefer the type found in most Asian supermarkets, which is deep yellow rather than reddish and has significantly more turmeric than other spices.
Chicken Curry Filipino Style
- Large Pan
- 4 pounds Chicken – Thigh and Legs, cut into serving sizes
- 1 tablespoon Curry Powder
- 1 cup Red and Green Bell Peppers, cut in thick strips
- 2 cans Coconut Milk
- 3 medium Potatoes, cubed
- 4 cloves Garlic, minced
- 1 medium Onions, chopped
- 2 tablespoons Fish Sauce or Patis
- 1/2 teaspoon Pepper
- 2 tablespoons Cooking Oil, for sauteing
- Sauté the garlic and onion in a big pan. Cook, stirring constantly, for 2-3 minutes after adding the chicken pieces.
- Add the curry powder and fish sauce. Cook for a minute before stirring in the coconut milk.
- Bring to a boil, then reduce to a low heat and let cook for 10 minutes.
- Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender. Season with ground pepper.
- Serve with rice.