Chicken curry - Filipino style

About three months ago, we went back to Manila to attend a much awaited wedding in the family.  The wedding was beautiful and everyone, and I mean every single person,  was in tears - (actually bawling-like-a-baby is a better description) as the doors to the church opened and the beautiful bride started her slow walk to the altar.  Right then and there, time seemed to have stopped and the march down the aisle happened like in a movie - slow motion and the camera focus is on the bride and the rest are just a hazy background.  My girls were part of the entourage as junior bridesmaids, and my oldest was one of the readers in the mass.  We knew of the wedding months back, but originally hubby was the only one attending purely for economic reasons.  He was booked for months ahead.   A week before the wedding, we took out the credit card and booked the whole family.  What the heck!  Weddings only happen once and family is important and this is a big day!  It was a magical day.


Fast forward to the trip, we also booked a few days to HK  (Disneyland included) and the girls were thrilled.  We don't often get to go on holidays because of hubby's work schedule and it was a welcome energizer to relax and just enjoy the trip.   Of course while in Manila, we ate all the food we missed, went to historical places for the girls' benefit, caught with family and friends.  A grand time doing simple things.  


Don't you love it when spur of the moment decisions become real?  Sometimes, we don't need to plan too much.  We just go with the ebb and flow of where our emotions take us and trust that everything will turn out magical.


Back to this simple recipe for a Filipino style chicken curry.  This is one that we always eat at home.  I've brought this to potluck lunches and at work and they are always a hit.  Another dish which people ask the recipe for.  So here it is.
 

Ingredients

1k chicken thigh fillets, sliced into portion sizes

2 teaspoons turmeric powder

3 tablespoons vegetable oil (or any cooking oil)

1 onion, sliced

2-3 knobs ginger, finely jullienned

2-3 teaspoons curry powder*

1 can 400ml coconut milk

2 medium sized potatoes, cubed

2 carrots, cubed

1 red capsicum, cubed

fresh corianer for garnish

Method

In a large bowl, coat the chicken thigh fillets with the turmeric powder.  Let it sit for 10-15 minutes.

 Using a large shallow skillet or pan, heat the oil then cook the onions and ginger until soft and fragrant.

Add the chicken fillets and sear until slightly brown.

Add the curry powder and stir to coat the chicken fillets.

Add the coconut milk, stir and bring to a boil.

Add the vegetables, stir and then bring to a boil.  

As soon as it boils, turn down heat to a LOW simmer, cover with a lid and simmer for 20 minutes.

After 20 minutes, take off lid and continue to simmer for another 30-40 minutes until the vegetables are tender and chicken is cooked through.

Garnish with fresh coriander leaves and serve with steamed rice.

Tips and tricks:

* You can use other chicken parts (breast, wings, drumsticks), but adjust cooking time.

* Option to add dried chillies when serving or fresh chillies for a spicy and hot version.

* Add more or less curry powder to suit your liking.  I have used Keen's and Hoyts both Australian brands and the tastes is always the same.  Please note that the curry powder for this recipe is the not the Thai yellow curry paste. 

* You can completely make this vegan / vegetarian by omitting the chicken and just use purely vegetables.  You can add sweet potato, cauliflower, eggplant or zucchini.