Chicken Curry (Pinoy Style)

I remember my college days while I stayed in a dormitory along España Manila, eateries were everywhere. And to have anything sizzling for dinner was something expensive. So, the usual menudo, caldereta, adobo, igado, anything fried and chicken curry were our everyday delight. Well, I thought that I won't be missing such dishes. I haven't tried Igado yet, maybe soon. Chicken curry pinoy style is one that I really missed. It is funny because being here in UAE seems easy to do it because curry powder can be bought everywhere, but I am afraid that it would be too much spiced and might not be the same as what I had back in the Philippines.

My husband and I visited one of our friends and he served us chicken curry for dinner. I was excited to taste it and I was not disappointed. It was very much the same as what I remembered back in the Philippines! I asked him what curry powder he used and he showed it to me. Well, here is my version now. 


  • 1 kg chicken cuts
  • 1/4 kg chicken liver
  • 1 can coconut milk
  • 2 tablespoon garlic minced
  • 1 medium onion chopped
  • Lemon juice
  • 2 medium carrots cut into 1" thickness round
  • 1 big potato cut into cubes
  • 1/4 cup chick peas
  • 1 cube chicken stock
  • 1 1/2 cups water
  • 4 tablespoon oil
  • 1/4 cup fish sauce
  • 3 tablespoon plain curry powder
  • Salt
  • Pepper
  • 1 teaspoon Dried chili flakes


  1. Put the lemon juice to the chicken cuts. Set aside.
  2. Heat oil in a casserole. Saute garlic and onion.
  3. Add the chicken cuts and chicken cube stock.
  4. Add fish sauce, chili flakes and ground pepper. Cover and let it simmer for 10 minutes.
  5. Add the liver and let it simmer for another 5 minutes.
  6. Pour in the water, cover and let it simmer for 20 minutes.
  7. Dilute curry powder to the coconut milk and add in the casserole. Mix it thoroughly. Let it simmer for about 7 minutes.
  8. Put in the chick peas, carrots and potato cuts. Cover and let it cook for about 5-7 minutes.
  9. You may add salt and pepper according to your taste. (Optional)
  10. Serve and enjoy.

No comments:

Post a Comment

Your comments are highly appreciated!