Pinoy chicken curry recipe is a great dish to experiment with if you’re looking for a twist on your traditional chicken curry. The ingredients are easy to find, and the cooking time is relatively quick, not counting the time needed for marinating.
The result is deliciously sweet and savoury at the same time. The taste is slightly tangy and spicy, making it quite tasty. The aroma of this Pinoy chicken curry recipe is fantastic, and the long marinating process makes it extra flavorful.
What is the Pinoy chicken curry recipe?
This is a trendy dish in the Philippines and goes unrivalled for its taste and aroma. It is also known by several other names such as Filipino chicken curry, Filipino curry chicken adobo, Filipino style chicken curry, and Adobo Chicken Curry. This recipe has many variations, but the main idea is to marinate the chicken in vinegar, soy sauce and other ingredients for several hours.
This produces an incredibly unique flavour that many people describe as tart and tangy with a hint of sweetness. This dish differs from other traditional Indian curries because it features an ingredient known as “patis”.
How Long Will It Take To Prepare?
- Prepare time: 10 minutes
- Marinate time: 15-20 minutes
- Cook time: 30-35 minutes
- Total Time: 1 Hour 5 minutes
- Servings: 4-6 people
How to make Pinoy chicken curry recipe?
Essential Ingredients For Pinoy chicken curry recipe:
- 1 kg chicken, cut into serving pieces
- One giant onion slashed
- Three cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp curry powder
- 2 cups coconut milk
- 1 cup chicken stock
- Two huge potatoes, stripped and cubed
- One substantial red ringer pepper cut
- One giant green ringer pepper cut
- 2 tbsp vegetable oil
- Salt and pepper to taste
Directions For Pinoy chicken curry recipe:
Heat the vegetable oil in a massive pot over medium-high intensity. Add the onions, garlic, ginger, and sauté until fragrant, around 2-3 minutes.
Add the chicken pieces and cook until seared, around 5-7 minutes.
Add the curry powder and mix until the chicken is all around covered.
Pour the chicken stock and coconut milk, and heat the blend to boiling.
Decrease the intensity to medium-low and add the cubed potatoes. Cover and stew for 15-20 minutes or until the potatoes are cooked.
Add the cut red and green chime peppers and cook for 5 minutes.
Season with Salt and pepper to taste. Serve hot with steamed rice.
Additional Tips For Pinoy chicken curry recipe:
- Bone-in chicken pieces, for example, thighs or drumsticks, are great for making chicken curry. They are tastier than boneless, skinless chicken bosoms, and the bones help to add extravagance to the sauce.
- Marinating the chicken in a combination of flavours and vinegar before cooking can assist with imbuing more flavour into the meat. You can add some calamansi or lemon juice for a tart kick.
- Rather than coconut milk, utilize coconut cream for a more extravagant and creamier sauce. Coconut cream has a higher fat substance and is produced using the principal squeezing of the coconut meat.
- To improve the flavours, toast them in a dry skillet for a couple of moments before adding them to the curry. This will assist with delivering their medicinal oils and increase their smell and flavour.
- Add vegetables like potatoes, carrots, and chime peppers to the curry to make it more nutritious and delightful. Please create a point to cut them into reduced-down pieces, so they cook equally with the chicken.
Precautions For Pinoy chicken curry recipe:
- While handling crude chicken, consistently utilize a different slicing board and blade to avoid cross-pollution. Likewise, clean up with a cleanser and warm water when caring for the chicken.
- Pinoy chicken curry can be fiery, so change how much your taste inclinations indicate stew peppers or curry powder.
- Assuming that you or anybody consuming the dish has any aversions to explicit fixings, make a point to look at the recipe and substitute the allergenic fixings with reasonable other options.
- Guarantee that the chicken is cooked through and arrives at an inward temperature of 165°F (74°C) before serving.
- To guarantee a heavenly and safe dish, utilize new and top-notch fixings, particularly chicken meat.
- Store extra Pinoy chicken curry in a hermetically sealed compartment in the fridge for three days, warm entirely before serving.
Nutrition Facts Of Pinoy chicken curry recipe:
|Saturated Fat||3.2 g|
5 Unique Serving Ideas For Pinoy chicken curry recipe-
1. Curry Rice Bowl:
Serve Pinoy chicken curry over a bed of steaming hot rice in an enormous bowl. Add a few slashed scallions, cilantro, and cut red peppers on top for a pop of variety and additional flavour.
2. Curry Crostini:
Cut a roll into slim adjusts and toast them on the stovetop-everyone with a spoonful of Pinoy chicken curry and some destroyed cheddar. Sear until the cheddar is softened and effervescent, then act as a delightful tidbit or bite.
3. Curry Stuffed Ringer Peppers:
Cut the tops off enormous chime peppers and eliminate the seeds and layers. Spoon Pinoy chicken curry into each pepper, then sprinkle for specific breadcrumbs and ground cheddar. Prepare on the stove until the peppers are delicate and the filling is hot and effervescent.
4. Curry Wraps:
Take enormous flour tortillas or wraps, and spoon some Pinoy chicken curry onto everyone-top with destroyed lettuce, diced tomatoes, and ground cheddar. Roll up firmly and act as a heavenly and simple-to-eat feast.
5. Curry Tacos:
Intensity some little corn or flour tortillas and fill them with Pinoy chicken curry, cut avocado, and a crush of lime juice. Top with slashed cilantro, red onions, and a spot of sharp cream for a delicious bend on customary tacos.
This recipe is a truly mouth-watering combination of heat and tang in each bite. It will indeed have you coming back for more. Do not be overwhelmed by the ingredients list, as they are pretty easy to procure, and the cooking time is quick, not counting the marinating time.
The result is deliciously sweet and savoury at the same time. The taste is slightly tangy and spicy, making it quite tasty.
People Frequently ask questions
What Are The Ingredients Needed To Make Pinoy Chicken Curry?
The ingredients needed to make Pinoy chicken curry include; 1 kg chicken, cut into serving pieces, one giant onion, slashed, three cloves garlic, minced, 2 tbsp ginger, minced, 2 tbsp curry powder, 2 cups coconut milk, 1 cup chicken stock, two huge potatoes, stripped and cubed, one giant red ringer pepper, cut, one huge green ringer pepper, cut, 2 tbsp vegetable oil, Salt and pepper to taste.
Can I Use Chicken Breast Instead Of Chicken Thighs For Pinoy Chicken Curry?
Chicken breast is more tender than thighs and can vary the cooking process. However, thighs are faster to cook and are considered “better” for Pinoy chicken curry.
Can I Substitute Coconut Milk For The Chicken Stock?
You can substitute one cup of coconut milk for one cup of chicken stock in the recipe. The dish’s taste may change and not necessarily be better due to the differences between coconut milk and chicken stock.
Can I Add Vegetables To Pinoy Chicken Curry, And If So, Which Ones Would Be Best?
You can add carrots, potatoes and chime peppers to the Pinoy chicken curry recipe to make it even more nutritious. You must note that the vegetables should be cut into small pieces to cook evenly with the meat.
Are There Any Traditional Garnishes Or Toppings For Pinoy Chicken Curry?
The traditional Philippine dish, Pinoy chicken curry, can be served with toasted bread slices, sliced scallions and cilantro. You can also add tomatoes or crushed pineapple for different tastes.
Can I Use Store-Bought Powder For Pinoy Chicken Curry Or Make My Spice Blend?
You can use store-bought curry powder or make your seasoning blend at home. You can also use this Filipino chicken curry recipe as a guide to making your version.
What Is The Difference Between This Recipe’s Green And Red Ringer Peppers?
The green and red ringer peppers have different tastes and textures, so you may enjoy using both in the recipe. The green pepper gives a nice flavour, whereas the red pepper in Pinoy chicken curry adds a spicy flavour.
Can I Make Pinoy Chicken Curry Ahead Of Time And Reheat It Later?
You can save the remaining Pinoy chicken curry for a few days by storing it in a sealed container in the refrigerator. To reheat, place the curry on a baking sheet in an oven preheated to 350°F (177°C) until heated thoroughly.