Chicken Curry Pinoy Style

Curry powder is a mixture of several spices -- turmeric, cumin, coriander, to name a few. Some even have curry leaves. The spiciness of the curry depends on the blending of these spices, thus, we mellow out with the coconut milk in this recipe. It is still important to choose the kind of curry powder you buy, as they vary in heat intensity and spiciness.

Try to find one that will suit your taste.

If you like the Indian curry, you can buy the McCormick brand. It's reddish brown and with quite a strong curry taste.

For a more subtle taste, I like to use the brand found in most Asian supermarket which is deep yellow rather than reddish, having a lot more turmeric than other spices.

Another option is the Golden Curry Brand, a Japanese favorite. It comes in Mild, Medium and Hot so you can pick your heat preference.


When stored in the pantry, the spiciness of the curry mellows out over time.

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

Procedure

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

Number of servings (yield): 6