There are so many versions of this in the Philippines, but the bottom line is Chicken Curry has curry :)

I like this dish when curry gives a very strong flavor to my ingredients not just the coconut milk soup, but also to the rest of my ingredients and I also prefer this to give a little bit of spiciness but my family doesn’t like it. So, in the video you’ll see that I didn’t use bird’s eye chili.

This is also an influenced by my Indian college classmate when we were invited to eat in their house. I saw her mom cooking this and we all love the outcome. She’s a master of Chicken Curry and after watching her cooking that way, I did the same thing. 

I realized there’s a little different in the taste. Before I forget to say what I am talking about, I am talking about the curry powder. In most of my fellow Filipinos who cooked this delicious dish, some usually add the “curry powder” after cooking the Chicken and some are adding after putting the rest of the ingredients.

If you’re not into curry, just add the curry powder after simmering coconut milk.

There’s no right or wrong in cooking this what matters most is you cook this from the heart. That’s what matters most. If you prefer to do the same as how I do it, that’s great and if not, it’s okay.

Ingredients:

How to cook Pinoy Chicken Curry my version:

Step 1: Heat oil in deeper large wok. Fry potatoes but do not over fry it, but if you like to fry it. You may do that. After frying potatoes, set aside and drain excess oil with paper towel or tissue.

Saute garlic, onion until they become translucent and aromatic. Then add the curry powder, cook it in an oil until curry melts or cooked in oil. You’ll see the color changes.

Step 2: This is the time where you cook our Chicken until juice come out or the natural oil come out. You may remove the excess oil coming from the chicken.

Then add in the coconut milk.

Step 3: Before simmering coconut milk, add the water, fish sauce and simmer.

Step 4: Add the carrots, potatoes and bell pepper. Simmer for 5 minutes or until they are half cooked.

Step 5: Season it with salt and ground black pepper. Adjust according to your taste. Simmer again for another 3-5 minutes until coconut milk is a little bit thickens.

Best serve with rice. Enjoy.