Pinoy Chicken Curry Recipe

Pinoy Chicken Curry is a Filipino adaptation of the classic curry meal that has been tailored to Filipino tastes. It's made with soft chicken cooked in a rich and fragrant curry sauce that's moderately spicy, somewhat sweet, and frequently creamy. This Filipino curry is well-known for its warm and soothing features. Pinoy Chicken Curry is well-known for its creamy and lightly spicy flavor profile, making it appealing to a wide range of palates. It's a hearty and filling Filipino cuisine that's popular at home, at parties, and on special occasions.

As Filipinos with a diverse choice of cuisines to pick from, this response is certain to differ. There are stews and soups as far as the eye can view in our cuisine, with various colors, textures, and tastes every dish. Those who want their meal robust, earthy, and just wonderful will find it all in Pinoy Chicken Curry! There's not much more you could ask for in a delicious plate of chicken curry than moist chicken in a mixture of rich and creamy spices.

Filipino Chicken Curry is often made using bone-in, skin-on chicken. For as long as I can remember, I've been using this for my chicken curry.

Not Your Average Chicken Curry

This is also known as Filipino style chicken curry. This variant is regarded as Filipino cuisine. This meal differs from the conventional due to the components used and not utilized. Some of the components included in Filipino chicken curry variants include fish sauce, bell pepper, celery, and coconut milk or evaporated milk. Traditional chicken curry also includes tomato, lemon juice, and yogurt, which are not used in this dish.

Before you can even see it, the scent of Pinoy chicken curry hits you. When a fragrant and distinct aroma fills a bustling kitchen, you know it's curry! They wouldn't complain, either; Pinoy chicken curry is so delicious that it's become a culinary staple in its own right. It is true that it differs from typical Indian chicken curry. But the ingredients we've added or adjusted to this recipe make it even more delectable, especially for people with traditional Filipino taste palates!

How did chicken curry become popular in Filipino cooking?

It may be traced back numerous years. The Philippines is known as Asia's melting pot. She is home to people of many races and origins. Migrants, traders, and colonizers brought with them their culture, traditions, and food. It is also possible that the dish was introduced by the Sepoys. They are native Indian troops who arrived in the Philippines for a military mission in the late 1700s.

How to Make Pinoy Chicken Curry

- Begin by cooking the potato and chicken. Fried potatoes are the greatest since they have a superior texture. The same is true for the chicken. Fry the ingredients in a pan until the outer layer gets light brown. After frying, set aside.

- The aromatics should be sautéed next. This includes the garlic, onion, and ginger. When the kitchen begins to smell wonderful, you'll know it's done. Season the chicken again in the pan with fish sauce. After that, add the curry powder.

- At this stage, the chicken should be tenderized. Fill the kettle halfway with water and bring it to a boil. The recipe below proposes adding coconut milk at the end of the cooking time. If you like, you can blend it with water. Cook the chicken on low to medium heat until it is tender. To prevent steam from escaping, cover the cooking pot.

- After that, add the fried potato and other veggies. This is also the point in the recipe where you add the coconut milk. It is entirely up to you whether to include it early or later in the procedure. By the way, if necessary, modify the flavor by adding additional fish sauce and ground black pepper.

Here's a basic recipe for Pinoy Chicken Curry:

Ingredients:

- 500 grams chicken, cut into serving pieces (bone-in or boneless, your choice)

- 2 tablespoons cooking oil (canola, vegetable, or coconut oil)

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1 thumb-sized piece of ginger, minced

- 2-3 tablespoons curry powder (adjust to taste)

- 2 potatoes, peeled and diced into cubes

- 1 red bell pepper, sliced into strips

- 1 green bell pepper, sliced into strips

- 1 can (400ml) coconut milk

- 1 cup chicken broth

- 2 bay leaves

- Salt and pepper to taste

- Fresh cilantro or parsley leaves for garnish (optional)

Instructions:

1. Heat Oil and Sauté Aromatics:

   - Heat the cooking oil in a big saucepan or skillet over medium heat.

   - Combine the chopped onion, minced garlic, and minced ginger in a mixing bowl. Sauté the onion and garlic until transparent and aromatic.

2. Add Curry Powder:

   - Sprinkle the curry powder into the saucepan and toast it for a minute or two with the aromatics. Adjust the amount of curry powder to your liking; more curry powder can be used for a stronger curry flavor.

3. Brown Chicken:

   - Cook the chicken pieces in the saucepan until they begin to brown on both sides. This should just take 5-7 minutes.

4. Add Vegetables:

   - To the saucepan, add the diced potatoes and sliced red and green bell peppers. Combine them with the chicken and aromatics in a mixing bowl.

5. Pour in Coconut Milk and Chicken Broth:

   - Stir in the coconut milk and chicken broth to mix the ingredients.

6. Add Bay Leaves:

   - For added flavor, add the bay leaves to the saucepan.

7. Simmer and Cook:

   - Bring the mixture to a boil, then lower to a low heat. Allow the Pinoy Chicken Curry to simmer for 20-30 minutes, or until the chicken is cooked through, the potatoes are soft, and the sauce has thickened.

8. Season and Adjust:

   - Season the curry with salt and pepper to taste. Adjust the flavors to your liking.

9. Serve Hot:

   - Remove the bay leaves when the chicken has finished cooking.

   - With steamed rice, serve the Pinoy Chicken Curry hot.

   - If preferred, garnish with fresh cilantro or parsley leaves. Enjoy!