Delicious And Easy: How To Cook Chicken Curry Filipino Style – A Step-by-step Guide

Craving a flavorful and aromatic dish that will transport you to the vibrant streets of the Philippines? Look no further than chicken curry Filipino style, a delectable blend of spices, tender chicken, and creamy coconut milk. Follow this step-by-step guide to master this culinary masterpiece and impress your taste buds.

Gather Your Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon red chili flakes (optional)
• 1 (13.5-ounce) can coconut milk
• 1 cup chicken broth
• 1/2 cup chopped bell peppers (optional)
• 1/2 cup chopped carrots (optional)
• Salt and black pepper to taste
• Cilantro or parsley for garnish

Prepare Your Curry Base

1. Heat a large skillet or Dutch oven over medium heat.
2. Add a drizzle of oil and sauté the onion until translucent.
3. Add the garlic and ginger and cook for 1 minute more, or until fragrant.
4. Stir in the curry powder, turmeric, cumin, coriander, and chili flakes (if using). Cook for 1 minute, or until the spices are toasted and aromatic.

Simmer the Curry

1. Add the chicken pieces to the skillet and brown on all sides.
2. Pour in the coconut milk and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
3. Add the bell peppers and carrots (if using) and cook for 5 minutes more, or until softened.
4. Season with salt and black pepper to taste.

Serve and Savor

1. Garnish with cilantro or parsley.
2. Serve over steamed rice, noodles, or your favorite flatbread.
3. Pair with a refreshing side of cucumber salad or pickled vegetables.

Tips for Flavorful Chicken Curry

• Use high-quality curry powder for the best flavor.
• Don’t be afraid to adjust the spice level to your preference.
• Add other vegetables to your liking, such as potatoes, green beans, or eggplant.
• If you don’t have coconut milk, you can substitute heavy cream or evaporated milk.
• Serve with a side of lime wedges for an extra burst of freshness.

Variations on Filipino Chicken Curry

• Spicy Chicken Curry: Add more chili flakes or a chopped serrano pepper for a fiery kick.
• Vegetable Chicken Curry: Omit the chicken and add more vegetables, such as broccoli, cauliflower, or zucchini.
• Sweet Potato Chicken Curry: Add diced sweet potatoes for a sweet and savory twist.
• Seafood Chicken Curry: Add shrimp, mussels, or calamari for a coastal twist.
• Mango Chicken Curry: Stir in diced mangoes for a tropical flavor.

Embark on a Culinary Adventure

Now that you have mastered the art of making chicken curry Filipino style, you can experiment with different flavors and variations. Whether you prefer it spicy, sweet, or savory, this versatile dish will surely become a staple in your culinary repertoire. So, gather your ingredients, fire up your stove, and embark on a delicious journey to the Philippines.

Frequently Asked Questions

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken. Thaw it completely before cooking.

Q: How can I make my curry thicker?
A: Add a cornstarch slurry (equal parts cornstarch and water) to the curry while simmering. This will help thicken the sauce.

Q: Can I store leftover chicken curry?
A: Yes, leftover chicken curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Q: What is the best side dish for chicken curry?
A: Steamed rice, noodles, or flatbread are all great side dishes for chicken curry.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can make this recipe in a slow cooker. Brown the chicken and sauté the vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours.