Experience Delicious Spicy Chicken Curry

Chicken curry is a common delicacy in the Indian subcontinent, Southeast Asia, as well as in the Caribbean . A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavored with ginger, garlic, tomato puree, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. Outside South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

There are many types of chicken curry in South East Asia. Although most chicken curry comes from India, some other types come from areas close to India also. But all of its origins begin in India Different countries, as well as the different communities within these countries, produce variations of the curry. Malaysian curry chicken is usually cooked in coconut milk and often contain potatoes, and there are dry and wet versions. In Thailand, chicken may be cooked in green curry, red curry or other varieties of Thai curry.

I always enjoy eating Filipino Style Chicken Curry. It is delicious and flavorful. I like to pour the rich and creamy curry sauce over warm white rice before eating. This is one of the dishes that I prepare for my family during special occasions, especially Christmas.
Chicken Curry
Image by kawalingpinoy

This version differs from the traditional Indian recipe in many ways. The obvious disparity is in the ingredients used. I used store-bought curry powder to make it simpler. Traditional versions make the curry from scratch using garam masala, cumin, paprika, and coriander.

I like coconut milk in my chicken curry. This is what the Pinoy version uses. Traditional recipes make use of yogurt instead.

Tomatoes play a huge part in traditional chicken curry recipes. It can be either freshly sliced, or in liquid from like tomato juice. This version that we have here do not use this ingredient. It still tastes good without it.

Both versions taste delicious. It is a matter of preference. I will feature the traditional version in the near future so that you can try it and compare.
Chicken Curry
Image by olivemagazine

This Filipino Chicken Curry is easy to cook. Start by pan-frying the chicken. Do this by heating oil in a pan. Put the chicken pieces on the pan and fry each side for 2 minutes. It will be great you can pat each piece dry using a paper towel. This will prevent the oil from splattering. Remove the chicken from the pan after frying.

Prepare the coconut milk mixture by combining water and Knorr Ginataang Gulay Recipe Mix. I use this ingredient because it is convenient. Simply combine with water and you will have your coconut milk in no time. I recommend this product especially to beginners who are not well versed yet in cooking with coconut milk. It already includes seasonings and spices that makes your dish flavorful.

It is time to cook everything in one pot. Saute onion, garlic, and celery. Continue to cook until onion softens. This ensures that flavors are extracted from the aromatics, which are the three ingredients that I mentioned. It is also important to always use high heat when sauteeing.
Chicken Curry
Image by olivemagazine

Pour the coconut milk mixture into the pan. Add curry powder and stir until the powder dilutes completely in liquid. We now have our rich and creamy curry sauce at this point. Add the chicken pieces and cook for 35 minutes or until tender. You can always add more water if needed. Pay close attention to the amount of liquid and the time. If the coconut milk starts to dry out quickly, pour enough water into the pan.


2 1/2 lbs. chicken cut into serving pieces
1 pack Knorr Ginataang Gulay Mix 45 grams
2 pieces baking potato cubed
2 pieces red bell pepper sliced into squares
3/4 cup chopped celery
2 pieces red onions chopped
3 cloves garlic chopped
1 1/2 tablespoons curry powder
3 pieces long green chili pepper
4 tablespoons cooking oil
2 cups water
1 1/2 teaspoons fish sauce
1/4 teaspoon ground black pepper

1.) Heat oil in a pot. Pan fry the chicken pieces for 1 ½ to 2 minutes per side. Remove the chicken from the cooking pot. Set aside.
2.) Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well blended. Set aside.
3.) Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue to cook until onion and celery softens.
4.) Pour the gata mixture into the pot. Let boil.
5.) Add curry powder. Stir until the powder totally dilutes in coconut milk.
6.) Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to 35 minutes or until tender.
7.) Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to 8 minutes.
8.) Add fish sauce and ground black pepper. Stir.
9.) Transfer to a serving plate. Serve. Share and enjoy!

Video by Panlasang Pinoy

Source: Wikipedia

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