Filipino chicken curry with Coconut Milk

Filipino Chicken Curry- a  creamy, luscious Chicken curry just perfect for cold or rainy days.

Last year when I went to Calcutta, I find this recipe from an old Bengali cookbook and I love this recipe because of its simplicity. Like most Chicken dishes preparation, this recipe involves marinating process, and I find that is great!!!You can marinade the chicken on weekend and freeze them for your weeknight meal, the day you want to make the dish allow the chicken to come to room temperature before cooking, or can marinade the chicken for two hours, in fact, if you are really running short of time, marinade just for 30 mins,then cook it and  serve on the bed of rice. Either would work just fine. But I would love to marinade the chicken on weekend, I am a geek of prep ahead meal.

I cooked the dish with big chicken curry pieces, bone in skin off,  but for convenience, You could cook the dish with chicken drumsticks, just remove the skin before you marinate the pieces.

Try this Filipino recipe, let me know what you think! and try my other chicken recipe too! If you love the dish or any other dishes from this website, please take a picture and share on any of my social media platforms (Facebook, Instagram, Twitter). This will give me an understanding and inspiration of my work.

Happy cooking!

Serves: 4

Ingredients:

• 600gm  big Chicken pieces
• 2 tbsp white vinegar
• 1 tbsp garlic paste
• 1 tsp red chili powder
• 1 cup sliced red onion
• 3-4 tbsp vegetable oil
• 2-3 tbsp butter
• 1 bay leaf
• 10-12 whole black pepper
• 1 ½ cup coconut milk
• Salt to taste

Process:

1. Add Chicken pieces in a mixing bowl, marinade the chicken with garlic paste, red chili powder, vinegar, salt.Cover with a lid and keep in the refrigerator for 2 hours. Overnight is even better.
2. In a preheated cooking pot or Kadai add oil, heat the oil over medium heat, reduce the heat to low and add sliced onion, sprinkle salt and fry till the onion develops golden brown colour, then remove from oil.
3. Add 1 tbsp butter in the same cooking pot, let the butter melt. Add Bay Leaf and Black pepper.Keep stirring until fragrant.
4. Transfer the marinated Chicken to the cooking pot, pour enough water to cover the chicken.
5. Increase the heat to high and let it come up to a boil, then reduce the heat to medium, cover with a lid and continue cook until chicken is 805 done and reduced the liquid.
6. Add remaining butter, coconut milk, fried onion, give a good mix, cover with a lid again, over medium heat cook for another 4-5 minutes, that way chicken pieces could absorb the flavour from the gravy.
7. Remove from the heat and give 5-10 minutes standing time before serve.

Enjoy on the Bed of Basmati or Jasmine rice.

Recipe by: Shyamali Sinha