Chicken Curry
Arich and creamy Filipino-style chicken curry made with coconut cream,vegetables, and aromatic spices—perfect for family meals.
Ingredients
Vegetables:
- ¼ cup cooking oil
- 1 large potato cubed
- 1 large carrot cubed
- ½ tsp salt
Hotdogs:
- 10 pcs hotdog sliced
For Cooking the Curry:
- 2 tbsp cooking oil
- 2 thumb-size ginger minced
- 1 medium onion chopped
- 1 head garlic minced
- ¼ tsp salt
- ¼ tsp ground black pepper
- 2 kg chicken cut into serving pieces
- 2 tbsp fish sauce
- 3 pcs dried bay leaves
- 1 –2 tbsp curry powder adjust to taste
- 5 cups coconut cream
Final Add-ins:
- Fried potato and carrot
- 1 medium red bell pepper sliced
- 1 medium green bell pepper sliced
Instructions
Prepare the Vegetables:
- Heat oil in a pan, fry potatoes and carrots with salt until lightly golden. Set aside.
Fry the Hotdogs:
- Fry sliced hotdogs until slightly browned. Set aside.
Cook the Curry:
- In the same pan, heat 2 tbsp oil.
- Sauté ginger, onion, and garlic until fragrant.
- Season with salt and pepper.
- Add chicken pieces and cook until lightly browned.
- Pour in fish sauce and stir.
- Add bay leaves and curry powder, mixing well.
- Pour in coconut cream and bring to a gentle simmer.
- Cook over medium heat until chicken is tender, about 20–25 minutes.
Add Vegetables and Finish:
- Stir in fried potatoes, carrots, and hotdogs.
- Add red and green bell peppers.
- Cook for another 3–5 minutes until vegetables are tender but not mushy.
Serve:
- Remove from heat and serve hot with steamed rice.