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pork and chicken curry recipe
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Pinoy Style Pork and Chicken Curry

Curried pork belly and chicken with potato, peas, and bell pepper.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Filipino
Keyword: chicken curry, curry with coconut milk, filipino curry
Servings: 4 people
Calories: 1272.51kcal
Author: Vanjo Merano

Ingredients

  • 1 lb. chicken cut into serving pieces
  • 1 lb. pork belly cubed
  • 1 piece Knorr Pork Cube
  • 1 piece potato cubed
  • 1 piece red bell pepper sliced
  • 1 piece green bell pepper sliced
  • 1 1/2 tablespoons curry powder
  • 3/4 cup green peas frozen
  • 1 piece onion chopped
  • 4 cloves garlic chopped
  • 1 thumb ginger minced
  • 2 cups coconut milk
  • 3/4 cup water as needed
  • Patis and ground black pepper to taste
  • 4 tablespoons cooking oil
US Customary - Metric

Instructions

  • Heat oil in a coking pot.
  • Pan-fry potato for 1 minute per side. Remove from the pot and place in a clean plate.
  • Pan-fry chicken for 1 to 1 ½ minute per side. Remove and set aside.
  • Using the remaining oil, saute onion, garlic, and ginger.
  • Once the onion softens, add pork. Cook until outer part turns light brown.
  • Pour-in coconut milk. Let boil.
  • Add Knorr Pork Cube. Stir. Cover the pot and boil pork using low to medium heat until tender. Add water as needed.
  • Put the pan-fried chicken into the pot. Cook for 15 to 18 minutes.
  • Add pan-fried potato, bell peppers, and green peas. Cook for 5 minutes.
  • Season with patis and ground black pepper. Transfer to a serving plate. Serve.

Nutrition

Calories: 1272.51kcal | Carbohydrates: 22.26g | Protein: 38.34g | Fat: 116.1g | Saturated Fat: 49.38g | Cholesterol: 166.82mg | Sodium: 383.23mg | Potassium: 1160.7mg | Fiber: 5.13g | Sugar: 4.97g | Vitamin A: 1430.47IU | Vitamin C: 85.37mg | Calcium: 86.74mg | Iron: 8.46mg