Pagkain na masarap kainin..

Chicken Curry Recipe (Filipino Style)



This curry recipe is one of my favorite Filipino chicken recipes in the database. In my family, chicken curry is a dish that we usually make during birthdays and parties back in the Philippines. But here in Canada, I continue cooking this chicken dish during special occasions because this is one of my famous Filipino recipe that my family and friends loves. They said that when they start eating this chicken curry, they feel a little burning sensation in their mouth and wow really spicy delicious.

Well, many countries had their own version of chicken curry but for me, the Filipino chicken curry is still the best.

Ingredients :

    * 2-3 tbsp. oil
    * 3 potatoes, peeled, quartered and fried
    * 1 lb. chicken, cut into serving pieces
    * 3 cloves garlic, minced
    * 1 large onion, quartered
    * 1 tbsp. patis (fish sauce)
    * 3 tbsp. curry powder
    * salt and pepper
    * 1 cup water
    * 1 red bell pepper, cut into big squares
    * 1 green bell pepper, cut into big squares
    * 3 celery stalks, cut into 1-1/2” long
    * 1 cup coconut milk or evaporated milk

(Cooking Conversion Chart)

Cooking Procedures :

   1. Pan fry potatoes. Set aside.
   2. In the same pan, fry chicken pieces and brown a little.
   3. Add garlic and onion. Sauté for a few minutes until soft.
   4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
   5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.
   6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
   7. Remove from heat. Serve hot.

yummy

my fav..shrimp

thanks for posting this marivic, i love curry

lami gyud bitaw mike ang chicken curry ganahan ko naa ginamos hehehe,,mo eat ka ginamos mike??

lami gyud bitaw mike ang chicken curry ganahan ko naa ginamos hehehe,,mo eat ka ginamos mike??

very rare but i can eat man with adobong baboy with oil and suka, ppang bahaw bahaw na

this crab gikan pa sa bantayan island lami 

very rare but i can eat man with adobong baboy with oil and suka, ppang bahaw bahaw na

lami sad na galaway nako dre hahahaha

lami sad na galaway nako dre hahahaha

naa man mi silingan sauna gud na sige himo ug chicharon then we buy na lang ginamos para magbahaw bahaw in the afternoon then ligo dagat dayun sa Tan Trade

my fav sinigang baboy



sinigang shrimp

Sinigang Recipe

 

Estimated cooking and preparation time: 1 hour

 
Pork Sinigang Ingredients:

    3/4 kilo Pork, cut into chunks
   
     3 tomatoes, sliced

      2 onions, diced
   

      5 cloves of garlic, minced
   

      100 grams Kangkong (river spinach)
   

       100 grams String beans
   

       2 pieces horse radishes, sliced
   

       3 pieces gabi (taro), pealed
   

       2 pieces sili pag sigang (green finger pepper)
   

       200 grams sampalok (tamarind)
   

      3 tablespoons of patis (fish sauce)
   

      1 liter of rice wash or water

     Sinigang Cooking Instructions:

    * Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour       samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
    * In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
    * Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
    * Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
    * Serve piping hot.

Sinigang Cooking Tip:

    * Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.