Chicken Curry Ala Pinoy Recipes

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FILIPINO CHICKEN CURRY



Filipino Chicken Curry image

Simple chicken curry with vegetables. Serve over rice.

Provided by Michelle

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, minced
½ teaspoon grated fresh ginger
¼ teaspoon garlic salt
4 skinless, boneless chicken breast halves
3 tablespoons curry powder
1 teaspoon chicken bouillon granules
1 teaspoon ground thyme
2 cups water
1 potato, cubed
1 green bell pepper, chopped

Steps:

  • Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
  • Pour 2 cups water into the saucepan once chicken has browned. Add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer 5 more minutes. Mix well.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 16.2 g, Cholesterol 64.7 mg, Fat 13.7 g, Fiber 3.7 g, Protein 26 g, SaturatedFat 2.3 g, Sodium 274 mg, Sugar 2.1 g

CHICKEN CURRY ALA PINOY



Chicken Curry Ala Pinoy image

Make and share this Chicken Curry Ala Pinoy recipe from Food.com.

Provided by PhillihP32

Categories     Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 roasting chicken, cut into servings (or about 2 1/2 lbs)
3 garlic cloves
2 tablespoons ginger
4 tablespoons oil
1 teaspoon curry powder
1/4 teaspoon turmeric
4 tablespoons fish sauce (patis)
3 -4 cups water
1 red bell pepper
3 pieces bok choy
1 1/2 cups coconut milk
salt and pepper

Steps:

  • saute garlic, onion and ginger in medium high.
  • add chicken and stir
  • cover for about 5 minutes.
  • add fish sauce and cover for another 5 minutes or until chicken absorbed fish sauce.
  • add curry powder and turmeric and stir till you smell the curry.
  • adjust heat to medium then add water and red bell pepper.
  • cover for about 10 minutes.
  • add coconut milk and bok choy and cover for another 5 minutes or until bok choy and chicken is tender.
  • Note - chicken may also be substituted with pork, lechon, tilapia or beef.

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