Last weekend I was checking all of my old posts looking for photos that I did not like. During the early days of my blogging I don’t make my food photos as inviting as what we have now so old posts are recycled, reposted and photos are changed with better lighting, angle and composition one of the victim is this chicken curry, I am too shy to link back the old photo so I deleted it but here is a better version of this Filipino classic.
The Filipino chicken curry recipe definitely had originated from the famous Indian curry dish which can be seen from the spices used but the taste had evolved to specifically cater for the Filipino palate which means it’s not as strong as the original curry and the sauce is a bit thinner. It might have been brought by the Indian soldiers known as Sepoy’s who settled down in Philippines during the British Occupation of the Philippines during (1762-1764).
Curry for those who does not know is not a type dish but more of a generic description for a variety of dishes that have an Indian or South East Asian origin which uses dried spices such as turmeric, coriander and cumin. But for the Filipinos curry is used as a name of a dish and like the definition it uses the same spices but with the addition of local ingredients such coconut milk, potatoes, carrots, capsicum, ginger and bay leaves. For this recipe instead of using the usual potatoes we will be using sweet potatoes which give it a sweet side to its taste, a secret ingredient I learned from my wife.
- 1 kg Chicken legs
- 3 tbsp curry powder
- 3 cups coconut milk
- 3 medium sweet potatoes, quartered
- 2 medium carrots, chopped
- 1 large red capsicum (bell pepper), sliced
- 1 large red onion, chopped
- 6 cloves garlic, minced
- 3 pcs curry leaves
- freshly ground black pepper
- fish sauce
- In a pot heat oil then brown chicken on all sides, remove from pot then set aside
- Add garlic and onion, sauté for 1 minute
- Add 2 cups of coconut milk, sweet potatoes, carrots, curry leaves and chicken. Bring to a boil and simmer for 30 minutes.
- Add the curry powder, 1 cup coconut milk and red capsicum then simmer for 15 more minutes.
- Season with freshly ground pepper and fish sauce.