Filipino Style Chicken Curry Food

FILIPINO CHICKEN CURRY

Steps:

• Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
• Pour 2 cups water into the saucepan once chicken has browned. Add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer 5 more minutes. Mix well.

CHICKEN CURRY

Steps:

• In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
• Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
• Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
• Add onions, garlic, and ginger and cook until softened.
• Add chicken and cook, stirring occasionally until lightly browned.
• Add fish sauce and continue to cook for about 1 minute.
• Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
• Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
• Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
• Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
• Season with salt and pepper to taste.
• Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

FILIPINO STYLE CHICKEN CURRY RECIPE

Steps:

• Cut the chicken into pieces. Leave the chicken bone-in. If you prefer boneless chicken meat, then de-bone the chicken.
• Heat up a deep pot and add the oil.
• Fry the potato and carrots for 2 minutes and set aside
• Sauté Chicken together with garlic, onion and ginger.
• When garlic is light brown in color add fish sauce, and curry powder
• Stir well then add water then cover the pot and lower the heat to medium and simmer until the chicken is tender.
• Once the chicken is cooked add the red bell pepper, celery, carrot and potato then simmer for 5 minutes
• Add the coconut milk and mix well. Simmer for another 5 minutes.
• Serve hot with rice.

FILIPINO STYLE CHICKEN CURRY

Steps:

• In a pot heat oil then brown chicken on all sides, remove from pot then set aside
• Add garlic and onion, sauté for 1 minute
• Add 2 cups of coconut milk, sweet potatoes, carrots, curry leaves and chicken. Bring to a boil and simmer for 30 minutes.
• Add the curry powder, 1 cup coconut milk and red capsicum then simmer for 15 more minutes.
• Season with freshly ground pepper and fish sauce.

FILIPINO CHICKEN CURRY

Steps:

• Cut the chicken into small serving pieces then rinse them thoroughly with water and set them aside.
• Start with a large pan or wok over medium-high heat with a little cooking oil.
• Add the chicken pieces to the pan then stir fry the mixture for about 5-10 minutes.
• When the chicken is mostly cooked through, remove it from the pan and set it aside.
• In the same pan over medium-high heat, add a little more cooking oil followed by the garlic and onions.
• Saute the garlic and onions for a few minutes or until the onions have wilted.
• Then add the coconut cream, water, carrots, and potatoes to the pan.
• Now add the chicken back to the pan then stir to mix everything together.
• Bring this to a boil then season the mixture with black pepper powder and fish sauce to taste.
• Cover this with a lid and let it continue to cook while occasionally stirring until the carrots and potatoes are almost fully cooked.
• Add the bell peppers to the pan and stir to blend them in with the sauce.
• Let this continue to simmer for another 5 minutes or until all the ingredients are fully cooked.
• Remove the pan from the heating element and let it cool a bit.
• Transfer the curry to a serving dish and serve with steamed rice.

FILIPINO COCONUT CHICKEN CURRY

Steps:

• Heat the oil in a large, heavy cooking pot with a lid. Saute the garlic, onion and fresh ginger until aromatic about 1-2 minutes. Adjust the heat to the lowest setting and add the curry powder and ground turmeric to the onion mixture and stir just until the spices are aromatic (about 30 seconds more or less).
• Add the sweet potatoes and chicken. Pour the coconut milk plus 1/2 a can of water, fish sauce and some freshly ground pepper, to taste. Bring to a boil, cover and then simmer on low for 8-10 minutes or until the sweet potatoes are tender.
• Add the chopped bell peppers and the brown sugar or honey to balance out the flavor (not to make it sweet). Cook for another 2 minutes or until the peppers are heated through. If the sauce becomes too thick, simply add some more water. Adjust the seasoning if desired. Garnish with some chopped cilantro. Enjoy!

FILIPINO CHICKEN CURRY RECIPE

Steps:

• In a large cooking pot, pour-in and heat cooking oil over medium heat.
• Add-in chopped onion, minced garlic, and ginger strips. Saute for 1 to 2 minutes or until fragrant and soft.
• Add-in the chicken breast, and the fish sauce. Cook for 2 to 4 minutes or until lightly browned.
• Add-in the coconut milk and the chicken broth. Bring to a boil then add-in the curry powder and stir. Simmer for 20 to 30 minutes or until chicken is fully cooked.
• Add-in the potatoes, the carrots, and the bell peppers. Cook for 5 to 8 minutes or until soft and lightly browned. Season with salt and pepper as desired
• Transfer to a serving plate or serving tray. Serve and enjoy!

CHICKEN CURRY ALA PINOY

Steps:

• saute garlic, onion and ginger in medium high.
• add chicken and stir
• cover for about 5 minutes.
• add fish sauce and cover for another 5 minutes or until chicken absorbed fish sauce.
• add curry powder and turmeric and stir till you smell the curry.
• adjust heat to medium then add water and red bell pepper.
• cover for about 10 minutes.
• add coconut milk and bok choy and cover for another 5 minutes or until bok choy and chicken is tender.
• Note - chicken may also be substituted with pork, lechon, tilapia or beef.

23 BEST FILIPINO CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Filipino chicken dish in 30 minutes or less!

CHICKEN CURRY WITH COCONUT MILK

Steps:

• Fry potato and carrots in oil until cooked and edges are lightly browned. Once done, remove from oil and then set aside.
• Saute garlic and onion in the remaining oil over medium heat. Add chicken meat and sear each both sides for a minute.
• Add the fish sauce, curry powder, paprika powder, and ground pepper. Cover and simmer for 5 minutes.
• Turn heat to low then add coconut milk, and let it simmer until sauce thickens and chicken is fully cooked. I like it really thick so I cook it a little longer.
• Add the carrots, potatoes and bell pepper and chili and cook for another minute.
• Transfer to a serving dish and serve with rice or your favorite side.

FILIPINO CHICKEN CURRY RECIPE

Steps:

• Add vegetable oil in a large pan. Once hot, add potatoes and pan-fry for 3 minutes till its cooked. Remove it and set aside.
• Proceed with carrots and followed by bell pepper. Repeat the process and once they are all cooked, set aside.
• Add the chicken and let it pan-fry till the outer side turns golden brown. Remove it and set aside
• In a large pot, add two tablespoon of vegetable oil. When the oil is hot, add chopped grated onion and garlic. Stir for 1 to 2 minutes
• Add chopped onion and continue stirring till it turns translucent.
• Add 2 tablespoon of curry powder and stir to combine before pouring water, coconut milk and pounded lemongrass stalk.
• When it started to boil, add the chicken and let it simmer for 15-20 minutes in low heat.
• Add fish sauce and stir to mix.
• Add potatoes, carrots and bell pepper, and continue simmering for 10 minutes.
• Add 1/2 tablespoon curry powder, salt and black pepper. Mix to combine
• Turn off the heat and serve with white rice.

FILIPINO-STYLE CHICKEN CURRY

Steps:

• Heat vegetable oil in a saucepan over medium heat. Add chicken and cook until brown, about 10 minutes. Stir in lemongrass, onion, chicken stock, chicken bouillon, and garlic. Bring to a boil; reduce heat and simmer for 5 minutes. Add coconut milk, potatoes, carrots, and curry powder. Simmer until potatoes and carrots are tender, about 20 minutes. Stir in bell pepper, peanut butter, salt, and pepper.