Chicken Curry Recipe Panlasang Pinoy: Filipino Flavors Satisfaction

Filipino cuisine has some dishes you won't find anywhere else in the world, and our recipe for chicken curry Panlasang Pinoy is no exception. The secret of successful chicken curry is to use specific spices and silky and rich coconut milk, which will take any dish to a completely different level.

Don’t get overwhelmed by the elaborate list of ingredients because they all have their role in creating a culinary show of colors and flavors.

If you like slightly spicy oriental dishes where flavors and spices combine harmoniously, this recipe is one you must try. Lots of spices, chicken breasts, and rich coconut milk will make a complete meal if served with aromatic rice on the side. Sounds good, doesn't it?

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Chicken Curry Recipe Panlasang Pinoy
• Comments

Ingredients

• Vegetable oil — 2 tbsp.
• Potato — 1 cup, cubed
• Garlic — 4 cloves, minced
• Onion — ½ cup, chopped
• Ginger root — ½ tsp., grated
• Chicken breast — 2 lbs., cut into strips or bite-size pieces
• Fish sauce — 1 tbsp.
• Full-fat coconut milk — 1 ½ cups
• Water — 1 ½ cups
• Curry powder — 1 ½ oz.
• Bell pepper — 1 cup, roughly chopped
• Green chili pepper — 2 pcs., thinly sliced
• Salt and ground black pepper — to taste

Instructions

1. Add vegetable oil to a deep-frying pan on the stovetop, and heat over medium heat.

2. Add cubed potato and cook for one minute, frequently stirring using a wooden spatula. Transfer to a bowl and keep covered.

3. Return the pan to the stove. Over medium heat, add the minced garlic, chopped onion, and grated ginger, and sauté until fragrant and soft.

4. Add chicken breast strips and cook until slightly golden.

5. Drizzle the fish sauce over it and continue cooking for another minute.

6. Gently pour in the coconut milk and water, and then season with curry powder. Stir the mixture using a wooden spoon.

7. Cover the pan with a lid, reduce the heat to low to medium heat, and simmer until half the liquid evaporates.

8. Add the chopped bell pepper, green chili pepper, and cooked potato. Sauté for 2-3 minutes.

9. Season with salt and pepper as needed.

Substitutions

• Chicken breast — Using chicken breast in this Panlasang Pinoy curry is convenient since it is a versatile meat everyone likes. If you think it is too dull for your taste, you can experiment with chicken thighs, pork or beef tenderloin, or even shrimp.

• Curry powder — Curry powder has a unique and floral taste due to the combination of sweet and salty spices, and we recommend not skipping it. If you don’t have it in your kitchen, you can use a blend of species that will get close to the curry’s powder flavor, such as ground turmeric, paprika, ground coriander, ground cumin, ground cloves, and ground pepper.

• Bell pepper — The bright-colored and slightly crunchy bell pepper adds flavor to our curry recipe while adding a nice dose of nutrients, like fiber and vitamins. Eggplant and zucchini both have a mild flavor and can be substituted.

• Fish sauce — The fish sauce has a copper brown color and a salty-sweet-spicy aroma, bringing a unique flavor to this dish. You can also use soy sauce, tamari, or Worcestershire sauce if you don’t have fish sauce in your pantry or you’re not a fan of its fishy taste.

• Green chili pepper — Spicy taste, intense flavor, and numerous therapeutic benefits are the characteristics that classify green chili pepper. Red pepper flakes, as well as Poblano, serrano, or Jalapeno peppers, work well in this recipe if you don’t have green chili pepper.

Variations

• Add texture — Sprinkle some raw crushed cashews before serving your chicken curry recipe Panlasang Pinoy to add a bit of crunch and nutty flavor.

• Add color — If you feel like adding more color, use a combination of colored bell peppers (green, red, yellow, or orange) for a more appealing dish.

• Less spicy — Reduce the quantity of green chili or leave it out completely for a milder taste.

• Low-fat — For a lighter version, forget about the full-fat coconut milk and use light coconut milk instead.

• Vegan — For a delicious vegan curry, use cubed tofu or chickpeas.

Equipment

• Measuring cups and spoons

• Knife

• Stovetop

• Deep frying pan with lid

• Wooden spatula

• Bowl

• Wooden spoon

Storage

• Allow your Panlasang Pinoy curry to cool down before storing it.

• For more accessible storage, use separate containers and store individual servings. You can either use a glass or plastic container and keep it in the refrigerator for up to four days. You can freeze it by storing it in a freezer-safe bag for up to seven days.

Pro Tips

• Marinate — Marinating the chicken for at least one hour or overnight before cooking will result in a more spectacular taste.

• Seasoning is essential — Don’t forget to taste the dish while cooking it and adjust the seasonings as you prefer.

• Create a complete meal — Pair the warm Panlasang Pinoy curry with aromatic rice on the side or freshly-baked flatbread for a filling and satisfying meal.