etogresjack
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Recipe for Pinoy-Style Chicken Curry
Ingredients:
- 500g chicken (bone-in or boneless), cut into serving pieces
- 2 tablespoons oil
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 thumb-sized piece of ginger, grated
- 2 medium-sized potatoes, peeled and cubed
- 1 carrot, peeled and sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 cup coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- Salt and pepper to taste
- Fresh cilantro or spring onions for garnish
Instructions:
- Heat oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent.
- Add minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.
- Add the chicken pieces to the pot and cook until they are lightly browned. Remove the chicken from the pot and set aside.
- In the same pot, add the cubed potatoes and sliced carrots. Cook for 5 minutes, stirring occasionally.
- Add the curry powder, turmeric powder, and paprika to the pot. Mix well with the vegetables and cook for a minute to toast the spices.
- Pour in the coconut milk and chicken broth. Stir to combine everything and bring the mixture to a boil.
- Reduce the heat to medium-low and add the browned chicken back into the pot. Season with fish sauce, salt, and pepper to taste.
- Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
- When the chicken is cooked, add the sliced bell peppers to the pot. Cook for an additional 3-5 minutes until the bell peppers are slightly tender but still crisp.
- Taste the curry and adjust the seasoning if needed.
- Remove from heat and garnish with freshly chopped cilantro or spring onions.
- Serve the Pinoy-style chicken curry with steamed rice or warm pandesal.