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Traditionally, kare-kare is made with tripe or oxtail as its main protein –– but today, we’re using chicken instead! Chicken kare-kare is a rich and hearty meal your whole family can enjoy.
Kare-kare is one of the most popular Filipino dishes. Its name comes from the word “curry,” and is an easy favorite in many Filipinos’ households. There’s no mistaking that delicious smell of meat and veggies cooked in thick peanut sauce that pairs perfectly with bagoong alamang. The atsuete seeds give the dish its classic orange, almost reddish color.
There are several stories about the origin of Kare-kare. I heard people say that it originated in Pampanga, while I also read articles claiming that this dish might have come from Indian infantrymen called Sepoys, who settled in the Philippines. Regardless of its origin, Filipino’s love the dish and have been putting several twists on the original recipe.
Today, we are also adding another spin to the classic recipe –– by adding coconut milk to the mix! Chicken kare-kare is already quite a creamy dish on its own, but the addition of coconut milk or gata makes it that much sweeter.
Chicken kare-kare sa gata is only one new way of enjoying this beloved dish. After having this recipe, here are other variations of kare-kare that you might want to try:
- If you like chicken kare-kare but want to skip on the coconut milk, my Chicken Kare-kare recipe is perfect for you.
- For those who love the mouthwatering flavor of pata or pork leg, making Pata Kare-kare is another way to put a twist on the Filipino favorite. Pata is a more affordable meat than oxtail, and makes a good mix with the kare-kare peanut sauce.
- Beef Kare-kare is also a great way to enjoy kare-kare. Beef chuck is tender and juicy and able to fully absorb all of kare-kare’s peanut goodness.
- And if you’re partial to beef shank, you get the best of both worlds with this Bulalo Kare-kare. Make sure to keep your heat at low while cooking this kare-kare so as not to make it too tough to chew.
No matter what protein you’re using, kare-kare is a great meal to cook at home for yourself and your loved ones.
Chicken Kare-kare sa Gata: Step by Step
Start on your chicken kare-kare by preparing all the necessary ingredients. Take your 2 lbs. of chicken and cut them into serving paces. Make sure to also slice your eggplant and banana blossom; your onion, chopped and your garlic cloves crushed. Lastly, dilute your tablespoon of cornstarch in ¼ cup of water.
To start the actual cooking process for your chicken kare-kare, heat oil in a cooking pot. Saute your onion and garlic together until your onion attains a translucent color. Add your chicken in afterwards, and saute the ingredients together for 3 minutes.
Pour in your 2 cups of coconut milk and 1 cup of water. Stir together and let the combination of coconut milk and water boil. Cover the pot and let it cook for 25 minutes after keeping the heat between a low and medium. Add more water if necessary.
Mix together your 3 tablespoons of annatto seeds (or atsuete) and half a cup of water, microwaving it for 35 seconds. Afterwards, mix the ingredients together, rubbing the seeds until the water turns red. Put only the water inside the pot, and discard the seeds; you won’t need them anymore.
Add your ground peanuts into the pot, and continue cooking for 15 minutes. Pour a portion of the cornstarch mixture you’ve made into the pot as well and stir. Add more according to how thick you want your sauce to be. By now, the smell of peanuts and other ingredients must be absolutely mouthwatering. Your chicken kare-kare will be ready soon!
Season your mixture with ground black pepper to taste. Now add in your chicken kare-kare’s vegetables: eggplant, banana blossom, and snake beans. Cover the pot and cook it for another 5 to 8 minutes; make sure not to overcook your veggies! Add in your bok choy last and cook for another 3 minutes.
Once finished, it’s time to transfer your chicken kare-kare to a serving bowl. Prepare your bagoong alamang (whether homemade or store bought) and serve with warm, steaming cups of rice.
Let us know what you think of this chicken kare-kare sa gata. Enjoy!
- 1 1/2 lbs. chicken cut into serving pieces
- 1 piece Knorr Chicken Cube
- 1 cup ground peanuts
- 2 bunches baby bok choy
- 1 piece eggplant sliced
- 8 pieces snake beans
- 1 piece onion chopped
- 5 cloves garlic chopped
- 2 teaspoons paprika
- 1 teaspoon turmeric powder
- 1/4 cup bagoong alamang
- 3 cups coconut milk
- 5 tablespoons cooking oil
- Ground black pepper to taste
- 1 teaspoon salt
- Rub salt all over chicken pieces. Let it stay for 5 minutes.
- Heat 3 tablespoons oil in a cooking pot. Pan-fry chicken for 2 minutes per side. Remove from pan. Set aside.
- Add remaining oil. Saute garlic and onion until the latter turns translucent.
- Pour-in coconut milk. Let boil. Add paprika and turmeric powder. Stir.
- Add chicken. Cover the pot and let the sauce boil.
- Add Knorr Chicken Cube. Set heat between low to medium. Continue cooking for 25 minutes.
- Add peanut paste. Stir until paste is completely diluted.
- Put the eggplant, snake beans into the pot. Cover and cook for 5 to 8 minutes. Add bok choy. Cook for 3 minutes.
- Season with ground black pepper.
- Transfer to a serving bowl. Serve with bagoong alamang. Share and enjoy!