Every curry recipe is different in every household. Just like our adobo, the various tastes of every household is different but equally as delicious. The combination of spices can change any recipe and each household has a take of their own versions.
Curry powder is a basic mix of several spices, depending on what country/region you are from. The basic ingredients to a curry powder normally compose of coriander, cumin, turmeric, fenugreek and chili peppers. There are so many types of curry out there. Thai, Indian, Malaysian, Jamaican and even a Pinoy blend. the list can go on and on.
This post is on a “Pinoy stlye” chicken curry that our cook, Cecile makes for our family quite often. A very simple dish, but full of falvor because it uses coconut milk. This gives it a silken and rich finish. Hope you enjoy this recipe. 🙂
Here goes…..
For this Chicken curry recipe you will need the following:
ginger, sliced onions, tomatoes (any kind that you have at home) and garlic slivers
1 whole chicken cut up into pieces, curry powder of choice, chopped potatoes, chopped carrots, cilantro, coconut milk and scallions
In a skillet over medium high heat, add olive oil and sauté ginger for 2 minutes. Add onion and cook for another 2-3 minutes until translucent and soft. Add tomatoes (sorry forgot to take a photo of it 😦 ) and cook for another 2 minutes. Add as much or as little curry powder of your choice. I put about 1 1/2 Tbsp of a Jamaican curry powder. Saute the curry blend for about 3 minutes to get all the ingredients blended well and toasted together. Add the chicken pieces and stir to combine. Simmer on low until all the juices come out of the chicken and cooked through.
This is what it looks like when the chicken is starting to cook. Be patient and allow chicken to simmer gently until cooked.
About half way through the cooking process, add in the potatoes. These take a little longer so I added them in a bit before the chicken was cooked throughly.
Add the carrots and stir. Allow to simmer until carrots and potatoes are cooked.
Add coconut milk and simmer until slightly thickened. Season with salt and pepper to your liking.
Add cilantro and stir to combine.
Serve with extra cilantro and chopped scallions.
Serve over hot steamy rice. 😀
ENJOY!!!!
Chicken Curry at home.
2 Tbsp olive oil or canola oil
1 whole chicken cut into pieces
2 in piece of ginger sliced
1 onion, chopped
3 cloves garlic, sliced
1 1/2 Tbsp curry powder
2 medium potatoes, peeled and chopped
2 carrots, chopped
1 can coconut milk
salt and pepper to taste
cilantro and scallions for garnish
Food nourishes the body as God’s Word nourishes the soul”
Purpose Driven Chef 
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