This Pinoy Chicken Curry recipe is the Filipino version of the popular chicken curry dish. It is delicious and easy to cook. The sauce is rich, creamy, and flavorful. It goes well with warm white rice.
When you’re looking for a dish with explosive flavors, what recipe do you turn to? As Filipinos with a wide range of cuisines to choose from, this answer can most definitely vary. Our cuisine houses stews and soups as far as the eye can see, with varying colors, textures, and flavors per dish. But for those who love their food bold, earthy, and downright delicious can find all that and more in Pinoy Chicken Curry! Moist chicken in a concoction of deep and creamy flavors; there’s not much more you could ask for in a nice plate of chicken curry.
Filipino Chicken Curry usually uses bone-in chicken with skin on. I have been using this for my chicken curry as long as I can remember.
Not Your Traditional Chicken Curry
Other people refer to this as Filipino style chicken curry. This version is considered Filipino food. The ingredients used and not used in this recipe make this dish different from the traditional. Fish sauce, bell pepper, celery, and coconut milk or evaporated milk are some of the ingredients that can be found on Filipino chicken curry versions. Traditional chicken curry also has tomato, lemon juice, and yogurt, all of which are not utilized in this recipe.
The aroma of Pinoy chicken curry hits you before you can even lay your eyes on it. Fragrant and distinct, one knows immediately when it’s curry that occupies a busy kitchen! And they wouldn’t complain, either; Pinoy chicken curry is so tasty, it’s become a kitchen staple of its own. It may be true that it differs from the traditional chicken curry of India. But the ingredients that we’ve added or changed to this dish just make it all the more delightful, especially for those with classic Filipino taste palates!
How did chicken curry come into being in Filipino cuisine?
It can be traced several years back. The Philippines is considered as the melting pot of Asia. People of different race and origin call her home. Migrants, traders, and colonizers brought their culture, tradition, and food with them. There is also a possibility that the Sepoys might have introduced the dish. They are native Indian soldiers who settled in the Philippines sometime in the late 1700 for a military expedition.
How to Cook Pinoy Style Chicken Curry
Start by frying potato and chicken. Fried potato is best because it has a better texture. The same way goes with the chicken. Pan-fry these ingredients until the outer layer turns light brown. Set aside after frying.
The next thing to do is saute the aromatics. These are the garlic, onion, and ginger. You will know that it is ready when the kitchen starts to smell good. Put the chicken back into the pan and season with fish sauce. The curry powder can be added afterwards.
Can chicken curry be frozen?
This dish can be kept frozen for a week. If you plan to bring this for lunch at work, it is a good idea to divide it into serving portions before putting in the freezer. Make sure to thaw it the night before intended use. This will be more convenient for you.
Can chicken curry be left out overnight?
I do not suggest this option. Food kept longer than two hours in room temperature have higher risks of developing bacteria quickly. The food won’t be safe to eat at this point. In addition, coconut milk spoils quickly too. You will always want your food to be fresh and safe to eat all the time.
There is no doubt that this dish can be reheated. It can be done through traditional methods such as cooking on a stove top. This can also be reheated using a microwave. Make sure to thaw or defrost the dish first if it comes out frozen.
Like we mentioned prior, yogurt and lemon juice play a key role in Indian curry’s tangy flavor. However, here, it’s coconut milk and curry powder in particular that lend their unique brand of taste to this dish! The latter, especially, is what gives our Pinoy chicken curry its inviting and bright yellow appearance. Curry is, after all, recognizable not only by its taste and smell, but by its charming visuals, too! Indeed, this dish is one that can appeal to all of your senses.
But taste-wise, it’s definitely the use of coconut milk, or gata, that stands out. We know for a fact that incorporating coconut milk into our food is not a foreign concept. Across the country and particularly in the Bicol region, gata works as a star ingredient in a number of dishes. It’s especially popular when the dish you’re making involves an element of spice and piquancy! Mixing the sweetness of coconut milk with a chili-fueled kick makes for the perfect marriage of bold flavors. And Bicolano cuisine knows just how to use this combination well — in a myriad of ways!
Other Dishes that Makes Use of Coconut Milk
And of course, could you ever go wrong with a hearty plate of laing? This dish is part coconut milk, part taro leaves, and all-around yummy! When you want something a little lighter than Pinoy chicken curry but long for that same indulgent gata taste, you need not look further past this dish. Inexpensive and simple to make, laing has won the hearts of not only Bicolanos but Filipinos across the country. And it’s sure to satisfy your creamy cravings, too!