The Filipino Style Chicken Curry we cooked last time was definitely a fail because my Mom cooked that and she decided not to put a curry or I am not sure maybe it’s the black pepper but let’s move on and focused with the present then prepare for the future so today I present the best Filipino Style Chicken Curry.
Ingredients
250g chicken
1 large potato
1 large carrots
4 cloves garlic
1 medium onion
1 1/2 tbsp fish sauce
200ml coconut cream
black pepper
2 tbsp thai green curry paste
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If you know anything about the islands, you know that Curry is one of the few spices that our Indian Ancestors brought over here. This is why Curry chicken is so famous especially in Trinidad and Tobago, Guyana and Jamaica and each country has their own unique way of preparing it.
This is the way I grew up cooking curry chicken and I wanted to share it with you.
Hope you enjoy it! This can be enjoyed by itself or with rice or roti.
Ingredients:
1 Tbsp canola oil
2 1/2 lbs of Chicken
1 cup of Caribbean Green Seasoning (https://youtu.be/fVTVnEQIdG0)
1 tsp of salt
Dash of black pepper
1 hot pepper, chopped (optional)
1 whole head of garlic (diced finely)
1/2 of a large onion chopped or a whole small or medium onion
4-5 curry or karapillai leaves
1 Tbsp madras curry powder
1 tsp amchar masala powder
1 tsp tumeric powder
1 tsp roasted ground geera (cumin)
Prep:
Clean and wash chicken with lemon, lime or vinegar.
Season it with 1/2 cup of green seasoning, 1 tsp salt and a dash of black pepper and leave it to marinate for a few hours. If you can’t leave it to marinate, that’s totally fine. You can use it right away.
Add the canola to your hot pan/pot. Add onion, pepper, garlic and karapillai leaves and saute for 2 minutes.
After 2 minutes, add curry and other spices into the pan. Stir it into the oil until it gets to a grainy texture. Add a little bit of water and let it simmer and cook. Let this mixture cook well. (Uncooked curry leads to an angry bowel and acid reflux) When this turns into a thick paste and starts sticking to the pan, add your chicken.
When the chicken is added, mix it well to coat each piece of that chicken with the yummy curry paste. Leave it on high heat to do its thing. It will release its natural juices at this point. Let it cook for about 10 minutes until it starts sticking to the bottom of the pan.
Now, add a few cups of water to cover the chicken. Now cover your pot/pan and leave it to cook for 30 mins.
Atfer 30 mins, remove the cover and add 1/2 cup of green seasoning to the pot. Now, let this reduce without the cover, until the gravy is at the consistency that you want. Some people prefer a thinner gravy while others prefer it thicker.
After about 15 mins of cooking now, add some salt to taste.
Enjoy! You can have this alone or with rice or roti.
Like, Subscribe and leave me comments…I would love to hear from you!
Love,
R.
Caribbean Green Seasoning Recipe:
Updated Green Seasoning: https://www.youtube.com/watch?v=gkLGr0PCu74&feature=youtu.be
My wife Ying is originally from Krabi, and one of the restaurants she ate at frequently when she was a kid going to school is Khanom Jeen Badom (ขนมจีนป้าต้อม), a long standing restaurant serving a variety of different curries with soft rice noodles known in Thai as khanom jeen (ขนมจีน).
In Krabi, khanom jeen (ขนมจีน) is typically eaten for breakfast or early lunch, and so we headed to the restaurant in the morning for breakfast. The restaurant was busy and hectic as always, and luckily we found some seats at a shared table and ordered.
Here’s what we had:
Khanom jeen nam ya kati (ขนมจีนน้ำยากะทิ) – This is one of the main types of curry noodles, made with coconut milk and deboned pureed fish, and curry paste. The noodles also came with an egg on the side. It was overall quite good, but not too spicy. I enjoyed eating it with some extra deep fried crispy chilies on top!
Khanom jeen gaeng tai pla (ขนมจีนแกงไตปลา) – One of my personal favorites types of southern Thai curry is khanom jeen gaeng tai pla (ขนมจีนแกงไตปลา), a type of curry made with fermented fish viscera. It doesn’t sound too appealing, but I really love it – the pungent salty flavor. This version wasn’t the best I’ve had, but it was still pretty good.
Gai tod (ไก่ทอด ชิ้นละ) – Khanom Jeen Badom (ขนมจีนป้าต้อม) is not only known for their Thai curry noodles, but also for their fried chicken, and the combination of curry noodles and fried chicken goes so well together.
Hor mok (ห่อหมก) – Finally, sitting on our table and begging to be eating were little banana leaf packets of hor mok (ห่อหมก), steamed seafood custard. It was pretty good, again, not the best I’ve ever had, but pretty decent.
Khanom Jeen Badom (ขนมจีนป้าต้อม) is a good restaurant in Krabi. The food is overall a little mild, but still good and pretty budget, and it’s a good local Krabi atmosphere.
This Thai food video was made by Mark Wiens and Ying Wiens. Check out our blogs:
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This special Christmas 2011 episode of Bangkok street food is an introduction of Thai khanom jeen rice noodles topped with coconut curry sauce and raw vegetables.
It’s one of my many favorite Thai breakfast dishes!
Khanom jeen are Thai rice vermicelli noodles that are lightly fermented so they remain soft and silky.
They are best eaten with a few scoops of spicy coconut fish curry known as “nam ya kati” and eaten along with freshly chopped bean sprouts, cucumber, string beans, cabbage, and a few herbs and dried chillies!
Enjoy and Merry Christmas and Happy New Years 2011!
Chef Ricardo is on a mission to promote Caribbean Cuisine
Ricardo Campbell, more popularly known as Chef Ricardo is not the kind of individual who waits for good things to happen, he makes them happen.
Not content with being able to prepare first class Caribbean dishes, he has to share his passion for food with the world and has written two books on Caribbean cuisine which are available in stores and online.Someone is going to Lean how To Cook Curry Chicken one of The Best Caribbean Curry Chicken from Chef Ricardo Cooking One of The Best Caribbean Curry Chicken Recipe from Chef Ricardo Cooking Chef Ricardo
Welcome to Chef Ricard’s Official Websitehttp://www.chefricardo.co.uk/default.asp
Welcome to Chef Ricard’s Official
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Welcome to Chef Ricard’s Official http://www.amazon.co.uk/Delicious-Flavours-Caribbean-Chef-Ricardo/dp/1453538089/ref=sr_1_3?ie=UTF8&qid=1362774377&sr=8-3
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Deliciously -Aromatic with herbs, spice and tanginess. This is a Malaysian Chicken Curry (Nyonya Chicken Curry) that is loved by all.
For full recipe go to :http://www.recipesaresimple.com/malaysian-chicken-curry-delicious-nyonya-chicken-curry/
Nyonya or Peranakan Cuisine combines Chinese, Malay and Indonesian cuisines in a unique and flavorsome blend.
Peranakans are descendants of chinese migrants. Settlers in Penang, Malacca (Malaysia), Indonesia and Singapore. The word Nyonya or Nonya is a Malay word that refers to a socially prominent woman. It has a combined meaning of “Madame” and “Auntie”. The term is used distinctively to refer to the Peranakan Cuisine i.e. – Nyonya Cuisine.
The unique flavor of this curry is determined by the ‘rempah’ or spice- paste that should be pounded with a mortar and pestle for bests results.
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Chicken Curry Restaurant Style,Indian Chicken Curry Recipe ,chicken curry recipe north indian style,how to make chicken curry north indian style,indian chicken curry with yogurt,chicken curry dish
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