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How to Cook Filipino Style Chicken Curry with Gata Coconut Milk

Filipino dishes are not known to be spicy, but the Asian influence has introduced us to some spicy flavors and seasonings. One of them is the curry. The introduction of this spice could be attributed to the Indian influence brought about by trading many centuries ago.

One of the popular dishes that use curry is Chicken Curry. This popular dish is not only known in Asia but in the Caribbean as well. The Indian version uses curry powder while the Thais use curry paste. The main ingredients are chicken and curry, which is usually in powder form. Several spices are mixed with the curry to create a thick and rich sauce to enhance the chicken.

Our version combines it with coconut milk, bell peppers and potatoes. It is like a creamy stew with the curry flavor on the mild side. The coconut milk balances off the spiciness of the curry. The local dish that closely resembles this is the Ginataang Manok (Chicken Stewed in Coconut Milk) because they both cook the chicken in coconut milk.

Why don’t you give this recipe a try and taste the difference? You might just like the Filipino version.

1 lb chicken
2 medium sized potatoes, peeled and quartered
3 stalks celery, cut into 1 1/2″ long
1 small red bell pepper, cubed
1 small green bell pepper, cubed
1 thumb ginger, cut into thin strips
1 cup coconut milk
1 large onion, quartered
3 cloves garlic, minced
3 tbsp curry powder
1 cup water
1 tbsp patis (fish sauce)
cooking oil
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