Chicken Curry Recipe – Philippine Version

27.06.2011 | Author: maryjesus | Posted in Recipes
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Now I’m going to share with you the 3rd amongst all special chicken recipes that according to my tastes and preference and next to Sinigang na Manok is the Chicken Curry. Just like what my friends told me, this chicken curry is very special when it comes to chicken dishes, maybe because of its spicy taste which makes sense and that puts curry into becoming more popular to people who visits Philippines. I don’t know if you already have an idea why it people are influenced by eating this dish. The time you taste it, I’m pretty sure that you’ll definitely say “wooh!” after tasting one. Chicken curry has many different variants and versions per country or region. What I’ve already tried versions of chicken curry is the Korean and Japanese version, and I know there’s still many of them from different countries and regions that I’ve missed or did not specify here. By the way, here’s how it was cooked, let’s start with the ingredients:
Cooking oil
Ginger, sliced
3-4 potatoes, quartered or sliced into cubes
1 pcs. of chicken, cut into servings
2 thumb-size garlic, cubed or cut into pieces
1 onion, sliced or quartered
1 tbsp. fish sauce (patis in tagalog)
3 tbsp. curry powder
A cup of water
red bell peppers, quartered
a cup evaporated milk
2-3 Celery stalk, cut ½ inch each
How to cook:
First, heat your pan and fry the potatoes then set it aside, for later purpose. Then in the same pan, deep fry chicken and wait for about 10-15 minutes and wait till it gets a little brown texture. Now add the garlic and onion fry it together on the same pan and wait for few minutes until it’s already soft. Add fish sauce and some seasoning, the curry powder, salt and pepper, and stir it for 2 minutes. Now add the water then cover and wait till it boils. Lower the heat of before adding the celery stalk, bell peppers, fried potatoes and simmer to simmer and sometimes stir for 2-3 minutes until it’s half-cooked. Then lastly, pour in the coconut milk or evaporated milk then simmer and stir it once in a while for about 5-7 minutes. Then it’s done. Happy eating!
And now let me tell you some health benefits you are getting from this chicken curry dish. Of course our recipe is not complete without even a piece of vegetable in it, what we have here in this recipe is the celery stalk. And according to my short research, celery stalk contains PHTHALIDE which can lower blood pressure, and also it lessens the production of catecholamine (exists if physically and emotionally stressed) which causes the imbalance flow of blood by restricting or blocking the blood vessels. So with this celery a bit, you will lessen the possibilities of having a catecholamine in your body. And that’s all for now, hope you enjoy it.

Now I’m going to share with you the 3rd amongst all special chicken recipes that according to my tastes and preference and next to Sinigang na Manok is the Chicken Curry. Just like what my friends told me, this chicken curry is very special when it comes to chicken dishes, maybe because of its spicy taste which makes sense and that puts curry into becoming more popular to people who visits Philippines. I don’t know if you already have an idea why it people are influenced by eating this dish. The time you taste it, I’m pretty sure that you’ll definitely say “wooh!” after tasting one. Chicken curry has many different variants and versions per country or region. What I’ve already tried versions of chicken curry is the Korean and Japanese version, and I know there’s still many of them from different countries and regions that I’ve missed or did not specify here. By the way, here’s how it was cooked, let’s start with the ingredients:
Cooking oilGinger, sliced3-4 potatoes, quartered or sliced into cubes1 pcs. of chicken, cut into servings2 thumb-size garlic, cubed or cut into pieces1 onion, sliced or quartered1 tbsp. fish sauce (patis in tagalog) 3 tbsp. curry powderA cup of waterred bell peppers, quartereda cup evaporated milk2-3 Celery stalk, cut ½ inch each
How to cook:First, heat your pan and fry the potatoes then set it aside, for later purpose. Then in the same pan, deep fry chicken and wait for about 10-15 minutes and wait till it gets a little brown texture. Now add the garlic and onion fry it together on the same pan and wait for few minutes until it’s already soft. Add fish sauce and some seasoning, the curry powder, salt and pepper, and stir it for 2 minutes. Now add the water then cover and wait till it boils. Lower the heat of before adding the celery stalk, bell peppers, fried potatoes and simmer to simmer and sometimes stir for 2-3 minutes until it’s half-cooked. Then lastly, pour in the coconut milk or evaporated milk then simmer and stir it once in a while for about 5-7 minutes. Then it’s done. Happy eating!
And now let me tell you some health benefits you are getting from this chicken curry dish. Of course our recipe is not complete without even a piece of vegetable in it, what we have here in this recipe is the celery stalk. And according to my short research, celery stalk contains PHTHALIDE which can lower blood pressure, and also it lessens the production of catecholamine (exists if physically and emotionally stressed) which causes the imbalance flow of blood by restricting or blocking the blood vessels. So with this celery a bit, you will lessen the possibilities of having a catecholamine in your body. And that’s all for now, hope you enjoy it.

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