Filipino-style Yellow Curry Chicken

Filipino-style Yellow Curry Chicken 

Although there's a variety of curries in the world (Middle-eastern, Japanese, Thai etc.), Filipinos are known to always "indigenize" cuisine. Indigenazation of food is to take a foreign cuisine and adapting it to a certain culture, making it our own, with our own way of cooking and combination of flavors. I learned about this when I attended a seminar/workshop on Filipino food and history by Karen Shih.

Filipino curry are usually cooked using a combination of spices that we call curry powder. This can be bought at any supermarkets in Metro Manila. Doing curry from scratch is tedious and involves a lot of exotic spices, that's why curry powder is very important, specially if you want a quick and easy dish.

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Filipino-style Yellow Curry Chicken Recipe

Ingredients:

1/2 kilo chicken fillet
4 cloves garlic, crushed
small ginger, julliened
2-3 tomatoes, diced
thai eggplant, cut in quarters
leeks
1 1/2 tbsp curry powder
1/2 cup coconut milk
1 cup chicken stock
1 tbsp flour
1 tbsp sugar
salt and pepper

1. Marinate chicken with 1 tbsp soy sauce and pepper. Let it sit for about 10mins.

2. Sauté garlic and ginger until aromatic and light brown. Put in chicken and let it brown on both sides.

3. Pour in chicken stock and sprinkle 1 tbsp flour on the chicken and mix. Bring to a boil. Turn down heat to medium-low and let it simmer for 5 mins.

4. Add eggplant and tomatoes and let simmer for another 2 minutes while you prepare the curry mixture. 

5. Combine curry powder to 1/2 cup coconut milk, pour into the chicken and mix. Bring to a boil and simmer for another 5 minutes or until the chicken and vegetables are completely cooked.

6. Add leeks and cover for 2 minutes.

7. Add salt, pepper and sugar (as desired) to taste.

This dish is perfect with hot rice.

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Please leave a message if you like this recipe or if you have any recipe suggestions!

Thanks a lot and happy cooking!