I asked in lutu-lutuan #8 post that if you have suggestions on what I should cook, you can let me know and as expected, some of my friends actually asked me to cook something. This is one of them.
Chicken curry reminds me of Sundays during childhood. Nanay (as we call our grandmother on our mother-side) would cook for lunch for all of us and this is one of the regular dishes she would cook. This version is spicier though as we have become in love with spicy food through the years. I think Nanay used less curry powder then for her grand kid’s taste.
Filipino curry recipe is easy to make as we use the commercialized curry powder available in the supermarkets. Based from the packaging, it is a combination of different spices – cumin, chili, cinnamon, black pepper, turmeric, anise, fennel and celery.
- 1/4 cup oil
- 2 carrots (approx. 230 g), cut into cubes
- 3 potatoes (approx. 270 g), cut quarterly
- 2 onions, sliced
- 5 cloves garlic, minced
- 1 kg chicken, cut into serving pieces
- Patis for seasoning (I used about 3 tbsp)
- 3-6 tbsp curry powder (I used about 6 tbsp curry powder. You can actually start with 3 tbsp then just add some more later according to your preference)
- Salt and pepper to taste
- 2 cups water
- 2 red bell peppers, seeded and cut into cubes
- 2 green bell peppers, seeded and cut into cubes
- 2 cups coconut milk
- In a pan, heat oil in medium heat. Fry the potatoes and cook for about 3 minutes. Remove from pan and drain. On the same pan, fry carrots for about 2 minutes. Remove from pan and drain. Set aside.
- Using the same pan, remove some oil leaving about 2 tbsp oil in the pan. Saute garlic and onions until aromatic. Add chicken and cook for 10 to 15 minutes or until the chicken turns slightly brown. Stir occasionally. It could be really oily after this so what I do is, I scoop out excess oil. Stir in patis and continue to cook for another 2 minutes.
- Add curry powder and mix well for 2 minutes.
- Add water and bring to a boil. Cover and simmer in low heat until the chicken is completely cooked (about 10 minutes).
- Add potatoes and carrots. Cover and cook for another 3 minutes.
- Add the bell peppers. Cover and cook for 3 minutes.
- Add the coconut milk. Cook for 7 to 10 minutes, stirring occasionally.
- Add salt and pepper to taste.