Filipino Chicken Curry - home away from home
if you are looking for something homey and comforting, this curry is THE one!!
This video is brought to you by Lien Foundation. Find out more about what foreign nurses do here!
To many, food holds a special place in their hearts. It doesn’t only bring people together, but it has the ability to evoke memories and bring comfort to the soul.
In this episode of What Do You Want To Eat, we interviewed 2 nurses, Ilovea and Dolores, who have been working in St. Joseph nursing home for over 10 years! So it is no doubt that they miss home. They requested for a Filipino-styled chicken curry as it is a dish that they always crave for whenever they yearn for home. From birthdays to weddings, this curry is said to be a must-have for every occasion!
A Filipino-style chicken curry differentiates itself from local (Singaporean) counterparts with the use of a LOT less curry powder / masala and it being more coconut-milk forward. Condensed milk is sometimes added as well for a signature sweetness, which blends into the typical Filipino palate.
Enjoy it with a big bowl of rice, as this curry is sure have you going back for seconds!
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Filipino Chicken Curry Recipe
900g chicken pieces, bone-in
2 red onion, thinly sliced (or 6 shallots)
30g ginger, minced
5 cloves garlic, minced
2 large green chillies, sliced
Oil, as needed
1 tbsp meat curry powder
2 tsp turmeric powder
3 medium potatoes, cubed
1 large Chinese eggplant, cubed
1 large carrot, cubed
1 red capsicum, large dice
3 tbsp patis (Filipino Fish Sauce)
600 ml water
1 chicken stock cube (optional)
500 ml coconut milk
1 tbsp condensed milk (optional)
200 ml coconut cream
Salt, to taste
Ground black pepper, to taste
directions:
Heat a pan of oil for pan frying. Pre-fry the chicken pieces until lightly browned on all sides. Transfer to a plate and set aside.
Fry the potatoes until lightly browned and not cooked through. Repeat the process with the eggplant, drain off all the oil using a kitchen towel and set aside.
In a pan or wok, heat 3 tbsp oil over medium heat. Sautee the onions until golden. Add ginger, garlic and chillies and cook for another 3 minutes.
Sprinkle in the curry and turmeric powders with 2 tbsp water. Sautee gently for 2 minutes.
Fold in the parcooked chicken into the pot with 2 tsp of salt. Coat it with the spice paste.
Pour in water and coconut milk and bring it to a simmer. Add patis and chicken stock cube, cover pot with lid and simmer for 20 minutes.
Once the chicken is tender. Add the fried potatoes, carrots and capsicum and simmer until softened. Add the pre-fried eggplant and cook for 1 minute. Mix in coconut cream and condensed milk and season accordingly with salt and pepper.
Serve with steamed rice or baguette.