This Pinoy Chicken Curry recipe is the Filipino version of the popular chicken curry dish. It is delicious and easy to cook. The sauce is rich, creamy, and flavorful. It goes well with warm white rice.
Other people refer to this as Filipino style chicken curry. This version is considered Filipino food. The ingredients used and not used in this recipe make this dish different from the traditional. Fish sauce, bell pepper, celery, and coconut milk or evaporated milk are some of the ingredients that can be found on Filipino chicken curry versions. Traditional chicken curry also has tomato, lemon juice, and yogurt, all of which are not utilized in this recipe.
Filipino Chicken Curry usually uses bone-in chicken with skin on. I have been using this for my chicken curry as long as I can remember.
How did chicken curry come into being in Filipino cuisine?
It can be traced several years back. The Philippines is considered as the melting pot of Asia. People of different race and origin call her home. Migrants, traders, and colonizers brought their culture, tradition, and food with them. There is also a possibility that the Sepoys might have introduced the dish. They are native Indian soldiers who settled in the Philippines sometime in the late 1700 for a military expedition.
How to Cook Pinoy Style Chicken Curry
Start by frying potato and chicken. Fried potato is best because it has a better texture. The same way goes with the chicken. Pan-fry these ingredients until the outer layer turns light brown. Set aside after frying.
The next thing to do is saute the aromatics. These are the garlic, onion, and ginger. You will know that it is ready when the kitchen starts to smell good. Put the chicken back into the pan and season with fish sauce. The curry powder can be added afterwards.
The chicken needs to be tenderized at this point. Pour water into the pot and let it boil. The recipe below suggests adding coconut milk towards the end of the process. However, you may combine it with water if preferred. Cook the chicken between low to medium heat until tender. Make sure that the cooking pot is covered to trap steam.
Add the fried potato and other vegetables afterwards. This is also the part in the recipe wherein coconut milk is added. It is your choice whether to add it earlier or later in the process.
By the way, make sure to adjust the taste by adding more fish sauce and ground black pepper if needed.
Tips
Can chicken curry be frozen?
This dish can be kept frozen for a week. If you plan to bring this for lunch at work, it is a good idea to divide it into serving portions before putting in the freezer. Make sure to thaw it the night before intended use. This will be more convenient for you.
Can chicken curry be left out overnight?
I do not suggest this option. Food kept longer than two hours in room temperature have higher risks of developing bacteria quickly. The food won’t be safe to eat at this point. In addition, coconut milk spoils quickly too. You will always want your food to be fresh and safe to eat all the time.
Can chicken curry be reheated?
There is no doubt that this dish can be reheated. It can be done through traditional methods such as cooking on a stove top. This can also be reheated using a microwave. Make sure to thaw or defrost the dish first if it comes out frozen.
Another Filipino Recipe that has a resemblance with Chicken Curry is Ginataang Manok. It refers to chicken cooked in coconut milk. A noticeable difference between the two dishes is the strong flavor of curry, which is brought about by the combination of many different spices.
Try this Pinoy Chicken Curry Recipe. Let me know what you think.
Filipino Chicken Curry Recipe
Ingredients
- 2 lbs. chicken cut into serving pieces
- 1 big potato chopped
- 1 tbsp garlic minced
- 3 stalks celery cut into 2 inches length
- 1 medium onion chopped
- 1 small red bell pepper cut into cubes
- 2 tbsp fish sauce
- 1 cup coconut milk
- 2 tbsp curry powder
- 1 thumb ginger cut into strips
- 1 cup water
Instructions
- Pan-fry the potato and set aside
- Pan-fry the chicken and set aside
- In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
- Add the pan-fried chicken, fish sauce, and curry powder
- Add water and simmer until the chicken is tender
- Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
- Add the coconut milk and mix well. Simmer for 5 minutes
pam says
Thanks so much for posting the video! Im cooking as Im watching, so newbie! tc
Vanjo Merano says
You are welcome.
totz says
bro, thanks for sharing your knowhow in cooking..
the recipes are simple to follow, your cooking methods
are indeed a great help to pinoys (and other interested persons) who love to cook, the filipino way…
more power and recipes to come!
Ghe-Ghe says
ano po yung substitute nang celery?
upallnite says
Omit. The taste is the same w/o celery. Less tangy or less smell I guess.
ana says
thnx po! more recipe! godblesss!!!
joy says
i tried this recipe and it’s so delicious!
tere valerio says
I tried it now…and my jewish employer really love it…uhmmm thnx for the recipe..
Jenat says
I have Golden Curry mix (the cubes), i don’t have the curry powder. 🙁 what ingredients will I omit if I use this mix? Thanks po!
jing santos says
thanks pp, i have learned a lot from you. Godbless
Marlyn P. Esteban says
Hello,I’m one of those not good in cooking and I’m very thankful to discover your website. I tried this Chicken Curry Recipe the other day and my family loves it. saktong-sakto sa sa panlasa namin.
This holiday season, I will try to cook the Hardinera instead of Ham and the Crema de Fruta instead of Fruit Salad…and gonna try the other recipe’s…Thank you so much. More power! Merry Christmas and Happy New Year.
Hyacinth says
Can I use curry paste?
miles says
bkt po mapait un ckn curry ko, is it the curry powder, what shall i do to remove the bitterness, pls reply, tnx.
Dominick says
this looks EPIC
Dhoxx says
hi!thanks for posting this! actually at first, I don’t have the guts in cooking but when I saw this recipe and tried it on my own! I’ve done fine! wow! 🙂 more recipes please..<3
sarah says
i love cooking your chicken curry version
mylene says
… thanks for sharing this video, i really do not know how to cook, but trying and watching your videos really helps, Thank you ^_^
jercy says
thanks for the recipes and videos you showed you help me a lot to learn how to cook.. everyday i make guide your video.. to cook my dish thanx and god bless
rennah mae says
pede bang cube na curry ang ggmitin wla kcg curry powder??
monica says
super yummy the chicken curry love it ill cook it now for our dinner 🙂
janinerose says
hello kuya what do i need to use if i dont have celery and cury powder
?
Amorlito espolong says
More i like pilipino style curry than indian curry thank you
Mikhail says
Thanks for this video! I am making this recipe next week and I hope I’ll do well with the help of your video!
Vanjo Merano says
It has been a while Mikhail. How was it?
jasymd says
Used frozen Gabi instead of potato and I add it last and simmer til soft.
Vanjo Merano says
Gabi will work too. It provide a nice thick texture to the dish.
erica says
can i omit the celery in this recipe?
Vanjo Merano says
Erica, it is recommended, but not required.
yenjourney08082015 says
Thanks for sharing, I will cook this recipe later.
Vanjo Merano says
You are welcome.
Patricia says
I always turn to Panlasang Pinoy for my favorite Filipino recipes. Especially for the fact that I am a newbie on cooking, your website is always a delight to look for recipes to cook!:) Keep up the great work! And thank you very much for posting recipes:)
Cristina Napili says
I was craving for the Pinoy style chicken curry and your recipe didn’t disappoint, craving was very much satisfied????????????. Thank you.
Vanjo Merano says
Awesome! Thanks for the feedback.