Chicken Curry. Curry dish is often associated with Indian cuisine which uses curry powder and Thai food powered by curry paste. Filipinos have adopted their version of this delicacy and cooked to suit Pinoy taste, with potatoes coming off European influence and coconut milk as an common ingredient. People of different race and origin come to the Philippines and call it their home. Along with themselves, these peolple including migrants, traders, and colonizers brought their culture, tradition, and food. This is the reason why spices such as curry has made its entrance in the Philippine cuisine. So what’s with this chicken curry that made it one of our favorites? Maybe it’s because of the spicy sweet taste that blends and tickles our taste buds. Or maybe because of its appetizing smell together with its yummy color. We all have our own reasons of loving this dish, and we simply can’t get enough of it.
Chicken Curry is a favorite dish of a Filipinos. A typical curry consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chillies and a variety of spices, often including cumin, cinnamon, cardamom. Curry Chicken is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness. Many people enjoy the taste of the Chicken curry for it is sometimes with the twist of the coconut juice and it adds a simmer taste for it and chillies to make the curry hot.
Needless to say there are different variations of chicken curry, let alone the curry dish itself. Pinoy Style Chicken Curry is a variation of the “Ginataang Manok” (chicken cooked in coconut milk). Additional vegetables were added and the taste was spiced-up to increase flavor. A truly wonderful dish that is worth trying.
1kg Chicken legs
3 tbsp curry powder
2 cups coconut milk
3 medium sweet potatoes, quartered
2 medium carrots, chopped
2 cups chicken stock
6 cloves garlic, minced
1 large red onion, chopped
3 pcs bay leaves
2 pcs large red chillies, sliced
freshly ground black pepper
- In a pot heat oil then brown chicken on all sides, remove from pot then set aside
- Add garlic and onion, sauté for 1 minute
- Add chicken stock, sweet potatoes, carrots, bay leaves and chicken. Bring to a boil and simmer for 30 minutes.
- Add the coconut milk and red chillies then simmer for 15 more minutes.
- Season with freshly ground pepper and fish sauce..
Make sure to dry chicken well with paper towels before placing into hot frying pan so it won’t stick.