500g chicken (bone-in or boneless), cut into serving pieces
2 tablespoons oil
1 large onion, finely chopped
3 cloves of garlic, minced
1 thumb-sized piece of ginger, grated
2 medium-sized potatoes, peeled and cubed
1 carrot, peeled and sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon paprika
1 cup coconut milk
1 cup chicken broth
2 tablespoons fish sauce
Salt and pepper to taste
Fresh cilantro or spring onions for garnish
Instructions:
Heat oil in a large pot over medium heat. Add the chopped onions and sauté until they become translucent.
Add minced garlic and grated ginger to the pot. Sauté for another minute until fragrant.
Add the chicken pieces to the pot and cook until they are lightly browned. Remove the chicken from the pot and set aside.
In the same pot, add the cubed potatoes and sliced carrots. Cook for 5 minutes, stirring occasionally.
Add the curry powder, turmeric powder, and paprika to the pot. Mix well with the vegetables and cook for a minute to toast the spices.
Pour in the coconut milk and chicken broth. Stir to combine everything and bring the mixture to a boil.
Reduce the heat to medium-low and add the browned chicken back into the pot. Season with fish sauce, salt, and pepper to taste.
Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is fully cooked and tender. Stir occasionally to prevent sticking.
When the chicken is cooked, add the sliced bell peppers to the pot. Cook for an additional 3-5 minutes until the bell peppers are slightly tender but still crisp.
Taste the curry and adjust the seasoning if needed.
Remove from heat and garnish with freshly chopped cilantro or spring onions.
Serve the Pinoy-style chicken curry with steamed rice or warm pandesal.
Enjoy your flavorful and comforting Pinoy-style chicken curry!
