Pinoy Chicken Curry Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 people
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Calories
497 kcal
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Course
Main Course
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Cuisine
Filipino
Pinoy Chicken Curry Recipe
Description
Pinoy Chicken Curry begins by frying cubed potatoes briefly before setting them aside. Aromatics including garlic, onion, celery, and ginger are sautéed until softened, then chicken pieces are added and lightly browned. Fish sauce seasons early in the cooking process, providing a salty depth. Coconut milk and water are poured in to create a creamy broth which is gently boiled and reduced. Curry powder is stirred in to infuse the stew with spice and color. Potatoes and bell peppers are returned to the pot to complete the cooking, softening in the curry sauce. An optional addition of all-purpose cream enriches the texture further before finishing with black pepper seasoning.
The finished curry serves as a rich, comforting dish with a balance of spices from the curry powder and umami from the fish sauce layered with freshness from ginger and vegetables. It can be served over rice.
Ingredients
- 2 lbs. chicken cut into serving pieces
- 1 tablespoon curry powder
- 1 piece potato cubed
- 4 cloves garlic minced
- 2 talks celery sliced
- 1 piece red bell pepper sliced
- 2 pieces green pepper long
- 1 piece onion chopped
- 2 thumbs ginger cut into strips
- 2 cups coconut milk
- 1/2 cup all-purpose cream optional
- 1 cup water
- fish sauce to taste
- black pepper to taste
Instructions
- Heat oil in a pan. Fry potato for 1 minute per side. Remove from the pan. Set aside.
- Using the remaining oil, saute garlic, onion, celery, and ginger until onion softens.
- Add the chicken pieces. Saute until the outer part of the chicken turns light brown.
- Add 1 tablespoon fish sauce. Continue sautéing for 1 minute.
- Pour-in coconut milk and water. Let boil.
- Add curry powder. Stir until the powder is completely diluted. Cover the pot and continue cooking between low to medium heat until the liquid reduces to half.
- Add the red bell pepper and pan fried-potato. Cook for 5 minutes.
- Season with fish sauce and ground black pepper as needed. You can also add all-purpose cream if desired.
- Transfer to a serving bowl. Serve and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 497kcal | 25% |
| Carbohydrates | 7g | 2% |
| Protein | 30g | 60% |
| Fat | 39g | 60% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 131mg | 5% |
| Potassium | 587mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 908IU | 18% |
| Vitamin C | 31mg | 34% |
| Calcium | 53mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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