How to make filipino chicken curry :)
Hi , so for today's i just wanna share with you the recipe of my all time favorite dish . It is originally dish in india but right now since im a filipino i share with all of you the filipino style of chicken curry .
Filipino Chicken Curry is one of the mildest curry dishes you’ll ever have. Made with just a handful of ingredients such as coconut milk, curry, and ginger. It’s rich, creamy, and savory with a hint of sweetness. A perfect dish for adults and kids alike.
Filipino Curry Ingredients
You will only need simple ingredients to make Filipino curry. It involves little to no spice, making it one of the mildest curry dishes.
Chicken – use chicken pieces with bone-in and skin on for maximum flavor. Tip: trim-off the excess visible fat from using a sharp knife while carefully leaving the skin-on. This will make the sauce less fatty but still full of flavor.
Spices– everyday ingredients such as ginger, onion, and garlic is all you need.
Coconut Milk (not cream) – gives the curry a rich and creamy flavor.
Fish Sauce (patis) – is the main salt in this dish. Regular cooking salt can also be used but the flavor won’t be the same.
Vegetables – the classic CBP of course–carrots, potatoes, and bell peppers. I also added green chili for extra aroma.
Liquid – Use water or your favorite meat broth. If using store-bought broths, I recommend using the low-sodium kind.
How to make Chicken Curry
Start off by searing the chicken on both sides. This step gives the curry a deeper flavor. Saute the spices to enhance their flavor, along with the curry powder and fish sauce. Make sure heat is set to medium-low so the spices don’t burn .
Add back the seared chicken pieces, carrots, and potatoes. Pour the coconut milk, water or broth. Cook until the meat and vegetables are fork-tender. Top with diced bell peppers and that is it! Easy!
(Pictures not mine)
Cooking notes:
Searing Shortcut: Brown only one side of the chicken, preferably the skin side.
Cooking time: Adjust cooking time if using smaller pieces of chicken. Test doneness after 20 minutes, remove the lid to thicken the sauce just a bit.
If using chicken broth, use low sodium so the sauce won’t end up being too salty.
Cut carrots and potatoes in a large size so they can cook together with the meat and won’t get mushy.
What type of curry to use?
Yellow curry powder with minimal spices and with no added chili is commonly used for Filipino curry. If one wants a little bit of heat, fresh red chili is added during the cooking process.
There are many different blends of yellow curry in the market that originated from different regions all over the world. Some have more spices than the other while some include chili for added heat.
Here are some examples:
Malay Curry Powder (mildly spicy) – coriander seeds, cumin seeds, fennel seeds, cayenne pepper, turmeric powder, cloves, ground cinnamon, cardamom, black pepper
Thai Curry Powder (spicy)
turmeric, bay leaves, coriander, cumin seed, ginger (ground), pepper, chili flakes, clove .
Indian Curry Powder (spicy) –turmeric, chili powder, ground coriander, cumin, ginger, and pepper.
Other blends (not spicy) – coriander, cumin, turmeric, ginger, fenugreek, nutmeg, red pepper and onion, curry powder
Ultimately, reading the ingredients list in the food label will help you decide the right curry blend that will suit your taste.
Can you use yellow curry paste?
Yes, definitely! Just follow the amount of paste recommended per one pound of meat.
Can you use red curry paste?
Yes! If you like it spicy, then red curry paste is just what you need.
That's all * HAPPY COOKING :)
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thankyou for reading !*
