Pinoy Chicken Curry

Source: Overseas Pinoy Cooking

• 1 k. chicken
• 1/2 head garlic, chopped
• 2 red bell pepper, cut into 1/2” strips
• 2 thumb size ginger, cut into strips
• 2 small size potato, quartered
• 1 medium size onion, chopped
• 1 small size carrot, cut into wedges
• 2-3 stalk celery, sliced diagonally
• 1 c. coconut milk, kakang gata
• 3 c. coconut milk
• 3 tbsp. curry powder
• 1/2 tsp. chilli powder
• 1/4 c. patis
• 1/4 c. cornstarch
• salt and pepper
• cooking oil

1 Cut chicken into serving pieces with the bones intact. Wash thoroughly.
2 In a saucepan sitr fry chicken for 3-5 minutes or until color turns golden brown. Remove from pan, set aside.
3 In same pan, saute garlic, onion, and ginger then add chicken, stir cook for 2-3 minutes.
4 Add in patis, curry powder and chili powder and stir cook again for 2-3 minutes.
Pour in 3 c of coconut milk, simmer for 5-10 minutes.
5 Add in potatoes and simmer for another 5 minutes or until potatoes are cooked and tender.
6 Add the 1 c of coconut milk, kakang gata and celery and cook for another 2-3 minutes.
7 Season with salt and pepper, thicken sauce with cornstarch dissolved in 1/2 c of water, add bell pepper, simmer for 2 minutes. Serve hot.




I personally love this pinoy version of curry. Here in Singapore of course is different, what they have here are Indian curry which I didn't like. It has stronger spice which my tongue just won't get used to. That's why i searched for pinoy versions online and picked this one among the many I came upon.

Darwin's Verdict: 4 stars

Comments: He actually didn't say much about it while eating. But when he stood up from his chair, he gave me a kiss and said, "masarap!" =)


My Vedict: I've always loved dishes cooked in coconut milk (blame it on my Bicolano roots), that's why this one will definitely be a regular on the dining table.