What's the Curry, Chicken Curry

    35 mins

    Curry is on the spotlight for me lately. I love the smell and taste of curry. The most common and easiest to buy here in the Philippines is the yellow curry so it’s the first one I got to experiment with. As you all know, I can’t work with meat when cooking for my dad. So I decided to go with Chicken Curry.


    National Capital Region, Philippines
    1 person made this

    Serves: 4 

    • 2-3 tbsp. Oil (I prefer olive oil and lite butter)
    • 3 Potatoes, peeled, quartered and fried
    • 2-3 medium Carrots, peeled and cut in big squares
    • 1lb Chicken, cut into serving pieces (I usually just buy Bounty Fresh chicken fillet. Cheaper and easier)
    • 3 cloves Garlic, minced
    • 1 tbsp Patis (fish sauce)
    • 1 large Onion, quartered (2 if medium)
    • 3-4 tbsp Curry powder
    • 1 cup Water
    • 1 Red bell pepper, cut into big squares
    • 1 Green bell pepper, cut into big squares
    • 3 Celery stalks, cut into 1/2 to 1" long
    • 1 cup Coconut milk or evaporated milk (coconut milk is best but if you’re using evaporated milk, don’t buy the sweet one)

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Pan fry potatoes. Set aside. (I had to boil the potatoes before frying since I need to make sure they won't be too hard for my Dad)
    2. Others don’t fry their garlic and onions but I like mine fried. Fry till a little brown.
    3. In the same pan, fry chicken pieces and brown a little.
    4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
    5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
    6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
    7. Remove from heat. Serve hot.


    Coconut milk make this dish yummier. You can also chop the celery smaller

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