FILIPINO STYLE CHICKEN CURRY
It has been some time since we had invited friends over for dinner. And since I am so used to preparing a huge batch of food everytime I cook, we invited our friends over for Filipino Curry dinner. And this recipe did not disappoint at all.
This chicken curry is the Filipino version of that uses mostly turmeric powder rather than strong curry flavors. I like using bone-in chicken as it gives more flavor to the curry. This dish is flavored with ginger and coconut milk. Each family has their own version of this Malay inspired cuisine. Technically, it doesn’t really use a curry powder mix but simply relies on ginger, turmeric for a bit of flavor and color.
My mother thought me this recipe when I was young. This is my go to curry when I am craving for one. This has a rich, aromatic flavor and makes your kitchen smell so wonderful. My dad would not eat any other type of curries since it will be too strong smell and taste for his palate. But this dish is one of his favorites.
| Servings |
persons
|
- 2 tbs vegetable oil
- 2 tbs turmeric powder
- 1 thumb ginger cut into julienne strips
- 3 cloves garlic minced
- 2 medium onions chopped
- 1 kilo chicken cut into serving pieces
- 3 big potatoes chopped into cubes
- 1 medium red bell pepper cut into cubes
- 1 piece red chili sliced
- 2 tbs fish sauce
- 1/4 cup water
- 1 can coconut milk
- 1 tbs curry powder
Ingredients
|
|
- In a warm casserole or wok, start by tempering the turmeric in oil.
- Then sauté the ginger, garlic & onions. Add the chicken pieces and let it cooked for a few minutes or until light golden brown.
- Mix in the potatoes, fish sauce and curry powder. Add water, simmer until the chicken and potatoes are tender.
- Put in the bell pepper, coconut milk and red chili. Mix well and simmer for a few more minutes.
- Garnish with a sprinkle of chopped parsley. Serve it with warm steamed rice.