Growing up as a kid during the 80's, I would recall my mother cooking this very same dish every Sunday where relatives and friends would come to our house for a friendly visit. As you can see, this dish have both meat and vegetable in it. And not to mention it has a spicy and savory sauce that could really give true meaning to the famous Filipino phrase "sarsa pa lang, ulam na!"
Ingredients:
- 1 whole chicken, cut into serving pieces
- 1 large onion, chopped
- 3-4 gloves garlic, minced
- 1 thumb size ginger, grated
- 2 medium size potato, cubed
- 1 big carrot, cubed
- 2 cups coconut milk
- 1 medium sized red bell pepper, cubed
- 1 tsp fish sauce
- 1 cup water
- 2 tbsp curry powder
- salt and pepper
Cooking Procedure:
- Heat oil in a cooking pot over medium heat. Saute ginger, onion and garlic until translucent and aromatic.
- Add chicken, stirring occasionally until chicken changes color and juices are visible. Add fish sauce. Stir and cover for 2 minutes.
- Add potato and carrots. Stir to mix well and cook until vegetable is half-cooked
- Pour in the coconut milk and water. Lower heat and continue to cook until chicken and vegetable is fully cooked.
- Add curry powder, stirring until mix well. And continue to cook until sauce starts to thicken.
- Add bell pepper. Season with salt and pepper to taste.
Tips:
- You may use pork meat or beef as an alternative to chicken for this dish.
Watch video here:
Just so you know:
In the Philippines, two kinds of curry traditions are seen corresponding with the cultural divide between the Westernised north and Islamised south. In the northern areas, a linear range of curry recipes could be seen. Chicken cooked in coconut milk, chillies and curry powder is the usual curry dish that northern Filipinos are familiar with. A typical northern Filipino curry dish would be usually of either pork or chicken as the meat while cooked at a similar manner as to other local dishes such as adobo, kaldereta, and mechado, patis (fish sauce), with potatoes, bay leaf, coconut milk, and sometimes lemongrass and carrots to complement.
In southern areas of Mindanao, the Sulu Archipelago and southern Palawan, various curries are seen, and owe their origins to their non-colonised histories and thus centuries of continued contact with Indonesia, the Malay Peninsula and the South Asia. These Mindanaoan curries include Kulma, synonymous with Korma, Tiyula Itum which is a beef curry blackened with burned coconut-meat powder, and Rendang, also eaten in Indonesia and Malaysia. Meats used in these curries include beef, lamb and chicken. Pork is not used in accordance with Islamic dietary laws.
In the Philippines, two kinds of curry traditions are seen corresponding with the cultural divide between the Westernised north and Islamised south. In the northern areas, a linear range of curry recipes could be seen. Chicken cooked in coconut milk, chillies and curry powder is the usual curry dish that northern Filipinos are familiar with. A typical northern Filipino curry dish would be usually of either pork or chicken as the meat while cooked at a similar manner as to other local dishes such as adobo, kaldereta, and mechado, patis (fish sauce), with potatoes, bay leaf, coconut milk, and sometimes lemongrass and carrots to complement.
In southern areas of Mindanao, the Sulu Archipelago and southern Palawan, various curries are seen, and owe their origins to their non-colonised histories and thus centuries of continued contact with Indonesia, the Malay Peninsula and the South Asia. These Mindanaoan curries include Kulma, synonymous with Korma, Tiyula Itum which is a beef curry blackened with burned coconut-meat powder, and Rendang, also eaten in Indonesia and Malaysia. Meats used in these curries include beef, lamb and chicken. Pork is not used in accordance with Islamic dietary laws.
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