Pinoy Chicken Curry

chicken curry

CHICKEN CURRY is an unusual dish originated from South Africa, yet a cultural intersection appears that Mediterranean, British, Dutch, African and Indonesian refinement contributes to its taste. And our country also embraces Chicken Curry dish into our palates. My father who worked in Bahrain for more than ten years introduced us to the original Mediterranean experience of real Chicken Curry packed with much turmeric, curry and cumin spices and lots of red peppers. A very different from the Chicken Curry of which Pinoys cook. Though poles apart, the curry in the dish throw in the very essence of the dish which is the Curry.


1 1/2 kilo chicken, cut-up
2 tbsp. cooking oil or unsalted butter
3 large onions, chopped
2 garlic cloves, minced
2 tbsp. fresh ginger, peeled and minced
2 teaspoons dry mustard
3 tbsp. curry powder
1⁄2 tsp. ground black pepper
1 cup coconut milk
1 cup water

Melt butter in a large saucepan over low heat. Add the onions.

Raise the heat to very low and cook, stir frequently, until golden and soft,

Add the garlic and fresh ginger.

Stir in the curry powder, ground ginger, black pepper, and raise the heat to medium and cook about 20 seconds.

Add in the coconut milk and water, then add the chicken pieces, submerging them in the liquid. Raise the heat to medium-high and bring to a simmer and cover.

Reduce the heat to low, and cook slowly for about 30 minutes or until the chicken is very tender or almost falling off the bone.

Remove any visible fat off the surface of the sauce. And serve.

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