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Chicken Curry Recipe (Filipino Style)
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"I only cook this recipe when I feel like it. My son loves it so much that when the food's almost done cooking, he starts getting the plates, glasses etc and sets the table."
15 mins
40 mins
Serve Immediately
- 2-3 tbsp. oil
- 3 potatoes, peeled, quartered and fried
- 1 lb. chicken, cut into serving pieces
- 3 cloves garlic, minced
- 1 large onion, quartered
- 1 tbsp. patis [or fish sauce] - optional
- 3 tbsp. curry powder
- salt and pepper
- 1 cup water
- 1 red bell pepper, cut into big squares
- 1 green bell pepper, cut into big squares
- 1 cup coconut milk, if you don't have any, use evaporated milk
1. Pan fry potatoes. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curl).
7. Remove from heat. Serve hot.
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DINNER TONIGHT! THANKS! |
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Rica... it did save to my favorites.... |
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RICA should come to TEXAS and make it for us . . . Nota, I am a learn by observing kind of gal. |
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Yes we do. |
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@4bliss: thanks for telling me [ticking the favorites part out of the bug list] |
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@Nota: yes nota...i did this with you in mind. seriously. you did ask for filipino recipes right? |
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@4Bliss: Perhaps when I am not too busy with blogster [ha!]. My friends [they'll be going back home to Texas on the 22nd...but will be back in Feb], are badgering me to come and visit them. |
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For that I would travel to your home! Have an extra bed or two? AK is going to have a HEAT WAVE! LOL!
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Yes, I did. And I keep them all! |
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It really resembles a Thai dish called Masaman Gai, though they would add chilies. What kind of curry powder would you use? |
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lol.. uhm [scratches head]... it's fine and it's yellow green. uhm.... [sheepish smile of the ignorant] |
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There are infinite variations on curry, and families have secret recipes. Generally, they fall into categories of red, yellow, and green. Here's a generic recipe for Masaman curry: 2 - 5 dried red chilies |
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Wow. I've got a decent spice collection but I'd have to buy a lot of what's on that list! |
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Thank you modernman! you're a gem! |
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Simon loves curry but refuses premade pastes and powders. I'd make it from scratch if I knew what it was supposed to taste like, I've never developed a palate for it. There's a jamaican diner near the college downtown that serves curried goat. We're going to give that a try soon. |
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Oh, I've had curried goat at a Jamaican restaurant and it was wonderful! I used to have a Jamaican friend who made this dish and hers was better, but the restaurant really did a fine job, too. Many times the restaurants (and others) use pieces of goat that still have bones and such, so one must be careful and allow a little extra time for eating...my friend always left the bones out, which I preferred. None-the-less, the dish is very tasty. |
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Refusing premade paste and powdered curries is, well, arrogant. In the reply above I gave a generic version of Masaman curry, you tell me whether it wouldn't be fine to make this recipe in large batches and sell it commercially as a premade powder?
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Because my husband is from England, where real, immigrant-owned curry houses (selling take-out food) are as common as burger joints are in America. He's not arrogant, (well, he is, but he's not a food snob) he just knows the 'real deal' and is not satisfied with commercial substitutes. |
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He's been spoiled: I've spent time in London, and agree the worst curry there is a step above what you can get in the states. On my last trip, I bought two cans of yellow curry, one for me, one for my Mother. We've both recently finished ours, so we'll be looking for substitutes. |
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LoL, you speak the truth! Anyone who has spent time in the UK and enjoyed the curry offered there is as spoiled as those who've lived in the lands native to it, like India. Same with fish-n-chips. It took me two years to learn how to replicate what he got back in the UK, but the effort is worth it because my recipe now kicks british ass, but in an american way! |
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This sounds very yummy. I really enjoy a good curry dish, so I'm going to give this one a whirl. I've only made a few things with curry...I usually leave it up to the restaurants around here lol...but I really think I can handle this recipe. I'm adding the ingredients to my shopping list right now. |
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thanks donna. this is truly simple. it's almost just ... cream of chicken, lol...with curry. |
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I made a dish just like that that was filled with so much red sili labuyo and instead of chicken, I used ground beef. Reading your post just made me hungry, lol. |
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hahahahahahaha..... i can imagine how HOT that would have been. Yes... I just tasted a dish last month and they used beef instead of chicken with LOTS of red pepper too. It was tastier [and god-awfully-HOT]. Thanks for dropping by eurovir!!! |
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well better late than never, i was awfully busy lately. I'm glad that we shared the same experience! What a coincidence. Thank you also for reacting to my comment. You have a good day! |
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hugs! |
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good cooking... nice try on evap.. hehehe... same as i do... keep it up |
Try my Favorite Butter Chicken |
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lol...you gotta stop this. google will NOT consider your links as backlink nor will it help. look it up. sorry....this is a no follow blog. |
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I love chicken curry and this is very similar to that served in my fav Thai restaurant. Thanks for sharing! |
YUMM! Do you serve it over sticky rice? I would... now I have to make this.