Christmas

chicken curry

December 22, 2020
0 Ratings
Photo by Mr. Hugh's Kitchen
Author Notes

Coconut cream-based chicken dish with potatoes, carrots, bell pepper, and chili. This chicken dish has deep and bold flavors because of the variety of spices used to create the curry flavor. We love this dish so much that we made it our own! We learned to create our own take and twist on it, and used what we have in abundance – coconuts, potatoes, carrots, and the spices. It’s not a surprise since Filipinos, just like any other Asian, love strong flavors. —Mr. Hugh's Kitchen

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 2-3
Ingredients
  • 400 grams chicken cuts
  • 2 potatoes chopped
  • 1 large carrot chopped
  • 1 large onion finely diced
  • 1 tablespoon minced ginger
  • 3 cloves minced garlic
  • 2 medium size bell pepper chopped
  • 1 green chili
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • 3/4 cup water
  • 1 cup coconut milk
  • Salt
  • Ground black pepper
  • Cooking oil
  • Curry powder
  • 1 teaspoon nutmeg powder
  • 1 tablespoon cumin powder
  • 1/2 teaspoon cinnamon powder
  • 1/4 teaspoon all-spice powder
  • 1/2 tablespoon turmeric powder
  • 1 teaspoon Spanish paprika powder
  • 1 teaspoon cayenne pepper powder
In This Recipe
Directions
  1. Prepare the chicken curry ingredients. Once the chicken cuts are cleaned, marinate them in salt and ground black pepper for 10 minutes. If you’re making your own curry powder, just mix all the spices until they’re blended well, and set aside. Peel and chop the carrots and potatoes, and submerge them into a bowl of water with 1 tablespoon of salt. This will prevent discoloration or oxidation (can link to internal recipes with the same procedure) of the potatoes. Chop the bell peppers and set aside. Dice and mince the fresh spices: onions, garlic, ginger. Observe proper raw meat handling for food safety.
  2. Cook the chicken curry. In a pan under medium fire, sauté the garlic, onions, and ginger, until onions are translucent and soft. Add the chicken cuts one by one, skin side down. Flip each side of the chicken every minute, until there are no more blood coming out from the bones. Add the carrots and potatoes, then the fish sauce. Stir and mix the ingredients well. Cook the vegetables for 2 minutes. Add the curry powder all over the chicken cuts and vegetables. Mix them well until the veggies and chicken are all coated with the curry powder. Pour the water, and let it simmer for another minute. Add the coconut milk and brown sugar, and simmer under medium low fire, stirring occasionally for 15 minutes or longer, according to the preferred doneness of the vegetables and chicken. Taste and adjust the taste accordingly. Add the green chili during the last 3 minutes of cooking.
  3. Serve! Once cooked, transfer into a serving bowl, or pour over white rice. This also goes well with warm bread.

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