How to make Chicken Curry Filipino style?
This Filipino recipe is a creamy stew with a mild curry flavor, cooked with coconut milk, potatoes and bell peppers.
Curry powder is a mixture of several spices -- turmeric, cumin, coriander, to name a few. Some even have curry leaves. The spiciness of the curry depends on the blending of these spices, thus, we mellow out with the coconut milk in this recipe. It is still important to choose the kind of curry powder you buy, as they vary in heat intensity and spiciness.
Try to find one that will suit your taste.
If you like the Indian curry, you can buy the McCormick brand. It's reddish brown and with quite a strong curry taste.
For a more subtle taste, I like to use the brand found in most Asian supermarket which is deep yellow rather than reddish, having a lot more turmeric than other spices.
Another option is the Golden Curry Brand, a Japanese favorite. It comes in Mild, Medium and Hot so you can pick your heat preference.
When stored in the pantry, the spiciness of the curry mellows out over time.
YOUR CHICKEN CURRY FILIPINO STYLE RECIPE SHOPPING LIST:
IN THE PANTRY:
INGREDIENTS
PREPARATION TIME : 10 minutes
COOKING TIME : 30 minutes
1 In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continously. 2 Add the curry powder and fish sauce. Cook for a minute before stirring in the coconut milk. 3 Bring to a boil, then turn the heat down to simmer for 10 minutes. 4 Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender. Season with ground pepper. 5 Serve with rice. (Learn more about COOKING RICE, THE FILIPINO WAY.) BENG'S TIPS
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