Manuk Kiarehan

Manuk Kiarehan is a type of curry prepared with chicken, coconut milk, chillies, coriander and curry powder then infused with salted black beans, a dish found in Davao thus curry has a lot of similarities with its Malaysian and Indonesian flavours. Unlike the usual Filipino sweet sour salty notes this dish is a bit more complex due to the spices used and the addition of fermented black beans.

It’s quite an interesting dish, a lot will mistake it for a non-Filipino dish due to its appearance and aroma. Tasty, spicy and delicious, definitely like most Pinoy dishes you need tons of rice.

Manuk Kiarehan
Prep time
Cook time
Total time
Serves: 6
  • 1 kg Chicken legs
  • 2 cups coconut milk
  • 1 cup coconut cream
  • 2 medium carrots, chopped
  • 3 pcs curry leaves
  • 3 tbsp curry powder
  • 2 tsp chilli powder
  • 3 tbsp salted black beans, lightly mashed
  • handful coriander (stems finely chopped and leaves separated)
  • 1 large red onion, chopped
  • 6 cloves garlic, minced
  • freshly ground black pepper
  • fish sauce
  • oil
  1. In a pot heat oil then brown chicken on all sides, remove from pot then set aside
  2. Add garlic and onion, sauté for 1 minute
  3. Add curry leaves and coriander stems then continue to sauté for 1 minute.
  4. Add coconut milk, carrots and chicken. Bring to a boil and simmer in low heat for 30 minutes.
  5. Add the curry powder, chilli powder, black beans and coconut cream then simmer for 15 more minutes in low heat.
  6. Season with freshly ground pepper and fish sauce if necessary.



1 Response

  1. kitchenriffs says:

    Love curry! Never met one I didn’t like, and I know the string would go unbroken if I was lucky enough to sample this.Looks like a really good recipe — thanks.

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