Tips To Prepare Simple Chicken Curry Recipe Pinoy Simple

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Craving a comforting, flavorful dish that’s quick and easy to whip up? Look no further than this classic Pinoy Chicken Curry! This recipe is a delicious blend of savory and slightly sweet, perfect for a satisfying weeknight dinner.

What Makes This Pinoy Chicken Curry Special?

Chicken Curry
Chicken Curry

This Pinoy Chicken Curry is special for a few reasons:

Simple Ingredients: It uses readily available ingredients that you might already have in your pantry.

  • Flavorful Curry Base: The combination of coconut milk, curry powder, and aromatics creates a rich and aromatic curry sauce.
  • Versatile: You can adjust the spice level to your preference and add different vegetables for extra flavor and nutrients.
  • Quick and Easy: This recipe comes together in under an hour, making it a perfect choice for busy weeknights.

  • This guide will take you through everything you need to know to make this fantastic Pinoy Chicken Curry, from gathering the ingredients to plating up that delicious final dish.

    Ingredients:

    (Serves 4-5 people)

    1 kg Chicken thighs, skinless and bone-in (or boneless, skinless chicken breasts) – cut into bite-sized pieces

  • 1 tbsp Vegetable oil
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 1 tbsp Ginger, minced
  • 2 tbsp Curry powder
  • 1 tsp Turmeric powder
  • 1 tsp Paprika (optional, for extra color)
  • 1/2 tsp Cayenne pepper (adjust to your spice preference)
  • 1 can (400ml) Coconut milk
  • 1 cup Chicken broth
  • 1 cup Potatoes, peeled and cubed
  • 1 cup Carrots, peeled and sliced
  • 1 cup Bell peppers (any color), sliced (optional)
  • 1 tbsp Fish sauce
  • 1 tbsp Soy sauce
  • 1 tsp Salt, or to taste
  • 1/2 tsp Black pepper, or to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked rice (for serving)

  • Directions:

    1. Marinate the Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1/2 teaspoon of black pepper, and a pinch of salt. Let the chicken marinate for at least 15 minutes while you prepare the other ingredients.

    2. Sauté the Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

    3. Add the Spices and Ginger Garlic: Stir in the minced garlic, ginger, curry powder, turmeric powder, paprika (if using), and cayenne pepper. Cook for another minute, allowing the spices to release their fragrance.

    4. Sear the Chicken: Add the marinated chicken pieces to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

    5. Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low and cover. Let the chicken simmer for 15 minutes, or until almost cooked through.

    6. Add Vegetables and Coconut Milk: Add the cubed potatoes, sliced carrots, and bell peppers (if using) to the pot. Pour in the coconut milk and bring back to a simmer. Cook for another 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.

    7. Season to Taste: Stir in the fish sauce, remaining soy sauce, salt, and black pepper. Taste and adjust seasonings as needed.

    8. Serve and Enjoy: Garnish with fresh chopped cilantro and serve hot over steamed rice.

    Nutrition Facts (per serving):

    (Approximate values based on ingredients)

    Calories: 450-500

  • Fat: 20g
  • Saturated Fat: 8g
  • Cholesterol: 100mg
  • Sodium: 600mg (depending on sodium content of soy sauce and fish sauce)
  • Carbohydrates: 40g
  • Fiber: 5g
  • Sugar: 5g
  • Protein: 40g

  • Conclusion:

    This Pinoy Chicken Curry is a delicious, satisfying, and easy-to-make dish that’s perfect for any night of the week. With readily available ingredients and a simple cooking process, you can whip up this flavorful curry in under an hour. Serve it over steamed rice for a complete and comforting meal.

    FAQs: