Filipino Style Chicken Curry

I always enjoy eating Filipino Style Chicken Curry. It is delicious and flavorful. I like to pour the rich and creamy curry sauce over warm white rice before eating. This is one of the dishes that I prepare for my family during special occasions, especially Christmas.

Consider cooking this dish for Noche Buena. Your family will surely love it too.

Difference of Filipino Style Chicken Curry with Traditional Chicken Curry

This version differs from the traditional Indian recipe in many ways. The obvious disparity is in the ingredients used. I used store-bought curry powder to make it simpler. Traditional versions make the curry from scratch using garam masala, cumin, paprika, and coriander.

I like coconut milk in my chicken curry. This is what the Pinoy version uses. Traditional recipes make use of yogurt instead.

Tomatoes play a huge part in traditional chicken curry recipes. It can be either freshly sliced, or in liquid from like tomato juice. This version that we have here do not use this ingredient. It still tastes good without it.

Both versions taste delicious. It is a matter of preference. I will feature the traditional version in the near future so that you can try it and compare.

How to Cook Filipino Style Chicken Curry

This Filipino Chicken Curry is easy to cook. Start by pan-frying the chicken. Do this by heating oil in a pan. Put the chicken pieces on the pan and fry each side for 2 minutes. It will be great you can pat each piece dry using a paper towel. This will prevent the oil from splattering. Remove the chicken from the pan after frying.

Prepare the coconut milk mixture by combining water and Knorr Ginataang Gulay Recipe Mix. I use this ingredient because it is convenient. Simply combine with water and you will have your coconut milk in no time. I recommend this product especially to beginners who are not well versed yet in cooking with coconut milk. It already includes seasonings and spices that makes your dish flavorful.

It is time to cook everything in one pot. Saute onion, garlic, and celery. Continue to cook until onion softens. This ensures that flavors are extracted from the aromatics, which are the three ingredients that I mentioned. It is also important to always use high heat when sauteeing.

Pour the coconut milk mixture into the pan. Add curry powder and stir until the powder dilutes completely in liquid. We now have our rich and creamy curry sauce at this point. Add the chicken pieces and cook for 35 minutes or until tender. You can always add more water if needed. Pay close attention to the amount of liquid and the time. If the coconut milk starts to dry out quickly, pour enough water into the pan.

Add the remaining ingredients. This includes bell peppers, potato, and long green chili. This needs to cook for 8 minutes or until the potato softens. You can season your dish with patis and ground black pepper, if preferred.

Try this Filipino Style Chicken Curry Recipe. Let me know what you think.

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5 from 1 vote

Filipino Style Chicken Curry Recipe

This is a recipe for Pinoy Style Chicken Curry.

Course Chicken Recipe

Keyword chicken curry, curry, curry with coconut milk, pinoy chicken curry, thick chicken curry

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 people

Author Vanjo Merano

Ingredients

• 2 1/2 lbs. chicken cut into serving pieces
• 1 pack Knorr Ginataang Gulay Mix 45 grams
• 2 pieces baking potato cubed
• 2 pieces red bell pepper sliced into squares
• 3/4 cup chopped celery
• 2 pieces red onions chopped
• 3 cloves garlic chopped
• 1 1/2 tablespoons curry powder
• 3 pieces long green chili pepper
• 4 tablespoons cooking oil
• 2 cups water
• 1 1/2 teaspoons fish sauce
• 1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

• Heat oil in a pot. Pan fry the chicken pieces for 1 ½ to 2 minutes per side. Remove the chicken from the cooking pot. Set aside.
• Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well blended. Set aside.
• Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue to cook until onion and celery softens.
• Pour the gata mixture into the pot. Let boil.
• Add curry powder. Stir until the powder totally dilutes in coconut milk.
• Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to 35 minutes or until tender.
• Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to 8 minutes.
• Add fish sauce and ground black pepper. Stir.
• Transfer to a serving plate. Serve. Share and enjoy!

Notes

Watch How to Cook Filipino Chicken Curry