I love how authentic curry dishes are made, especially in Indian cuisine where they use so many spices to create rich flavors. But for this Pinoy-style Chicken Curry, I’m keeping it simple with ingredients that are easy to find and still give you that comforting, creamy taste we all enjoy. It’s not as spicy as the traditional ones, but it’s perfect for a quick and satisfying meal that the whole family will love. Whenever I cook this dish, I am pretty sure that.
What is the Secret to a Good Chicken Curry?
I’ve been cooking chicken curry for quite some time now because it’s one of my son’s favorite dishes that should never be missing from our meal rotation. Through the years, I’ve learned that the secret lies in balancing the flavors. You want just the right mix of coconut milk, curry powder, and fresh ingredients to create a sauce that’s rich but not overwhelming. Cooking the chicken just right so it’s tender and letting the sauce thicken naturally are key steps to making a delicious curry.
What Is Chicken Curry Made of?
- Cooking Oil and Chicken: Start by browning the chicken in a bit of oil. This adds flavor and texture to the dish.
- Ginger, Garlic, and Onion: These three bring in that nice aroma and flavor that make the curry taste so good.
- Curry Powder: Curry powder adds a warm, slightly spicy flavor that gives the dish its signature taste.
- Coconut Milk: The coconut milk adds a creamy and rich texture that balances the spices.
- Potatoes and Carrot: These veggies make the curry heartier, soaking up the flavors and adding a nice bite.
- Bay Leaves and Chicken Cube: These give the dish an extra layer of savory flavor that makes it even tastier.
- Red Bell Pepper, Green Bell Pepper, and Green Chilies: These peppers add color and a mix of sweetness and mild heat to the curry.
- Salt and Pepper: A bit of salt and pepper helps bring out the flavors and balance everything.
How To Cook Chicken Curry?
Brown the Chicken
First, heat the cooking oil in a large pan over medium heat. Add the chicken pieces and cook them until they’re lightly browned on all sides. Once they’re ready, take them out of the pan and set them aside for later.
Sauté the Aromatics
Using the same pan, add the chopped onion, minced garlic, and julienned ginger. Sauté them until the onion turns translucent and the garlic smells nice and fragrant.
Add the Curry Powder
Now, sprinkle the curry powder into the pan. Stir it well, making sure the onion, garlic, and ginger are coated with the spices. Let it cook for about 2 minutes to bring out the flavors of the curry.
Toss the Chicken in Curry
Put the chicken back into the pan and toss it until all the pieces are nicely coated with the curry mixture. Then, add 1 tablespoon of fish sauce and let it simmer for about a minute to soak in the flavor.
Add Coconut Milk and Veggies
Next, pour in the coconut milk and add the cubed potatoes and carrots. Stir everything together and bring the mixture to a boil.
Simmer with Bay Leaves and Chicken Cube
Drop in the bay leaves and the chicken cube. Once it starts boiling again, reduce the heat to low. Cover the pan and let it simmer for about 25-30 minutes, until the chicken is cooked through and the veggies are soft.
Adjust the Seasoning
Add some salt and pepper to taste. Give it a taste test and adjust the seasoning if needed.
Add the Bell Peppers and Chilies
Finally, toss in the sliced red and green bell peppers, along with the green chilies. Cook everything for another 5 minutes, just until the bell peppers are slightly softened but still a bit crisp.
Serve and Enjoy
Once everything is cooked perfectly, serve your chicken curry hot with steamed rice. Enjoy your meal!
Tips on How to Cook Chicken Curry?
Brown the Chicken Properly: Don’t rush this part. Let the chicken get a good sear before setting it aside. It adds more flavor to the dish and keeps the chicken juicy.
Taste as You Go: This is a big one. Don’t wait until the end to adjust the seasoning. Taste the curry as it simmers so you can add more salt, pepper, or curry powder if needed.
Don’t Overcook the Veggies: I like my veggies with a bit of crunch, so I add the bell peppers last. If you prefer them softer, just cook them a little longer.
Let the Curry Rest: If you have time, let the curry sit for a few minutes after cooking before serving. It gives the flavors a chance to meld together, making the dish even tastier.
Frequently Asked Questions
Fish sauce adds an extra layer of flavor, but if you don’t have it, you can skip it or use soy sauce as an alternative.
If the curry turns out too thin, let it simmer uncovered to reduce the liquid. You can also mash a few of the cooked potatoes to help thicken the sauce.
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove to avoid overcooking the chicken and veggies.
Turmeric will add color but not the full flavor of curry powder. You can use it if you’re in a pinch, but the dish won’t taste exactly like curry.
Chicken Curry
Ingredients
- 2 tbsp Cooking Oil
- 1 kilogram Chicken (cut into serving pieces)
- 1 piece Ginger thumb-sized (julienne)
- 8 cloves Garlic (minced)
- 1 piece Onion large (sliced)
- 3 tbsp Curry Powder
- 2 cups Coconut Milk
- 2 pcs Potatoes medium-sized (cubed)
- 1 piece Carrot large-sized (cubed)
- 3 pcs Bay Leaves
- 1 piece Chicken Cube
- 1 piece Red Bell Pepper (sliced)
- 1 piece Green Bell Pepper (sliced)
- 2 pcs Green Chilies (sliced)
- Salt and Pepper to taste
Instructions
- In a large pan, heat the cooking oil over medium heat. Sear the chicken pieces and cook until lightly browned on all sides. Remove the chicken from the pan and set it aside.
- In the same pan, add the chopped onion, minced garlic, and julienned ginger. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the curry powder to the pan and stir to coat the onion, garlic, and ginger. Cook for about 2 minutes to release the flavors of the curry.
- Return the chicken to the pan, toss until all parts are coated in curry.Add 1 tablespoon fish sauce and let it simmer for 1 minute.
- Pour in the coconut milk,cubed potatoes,and carrots stirring everything together. Bring to a boil.
- Add the bay leaves and chicken cube. Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Add salt and pepper. Taste and adjust the seasoning if necessary.
- Add the sliced red bell peppers, green bell peppers and green chilies. Cook for an additional 5 minutes, until the bell peppers are slightly softened but still crisp.
- Taste and adjust the seasoning if necessary. Serve hot with steamed rice.
