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Filipino Chicken Curry Pot 2

Serves 4 to 6 Entree chicken, Poultry

Filipino Chicken Curry Pot 2

Filipino Chicken Curry Pot 2 is a heartfelt rendition of a beloved dish, cooked with the intuition and warmth of a Filipino home cook. This version captures the spirit of family meals, where ingredients are measured by instinct rather than precision, and the table is set with the intention of gathering loved ones. The recipe embodies the unspoken rules of home cooking, where salt is judged by hand and generous use of fat is encouraged.

Expect a comforting pot of tender chicken pieces, simmered with onions and tomatoes, all harmonized by a fragrant spice paste. The flavors meld together, creating a rich and savory dish that is both familiar and deeply satisfying. This curry invites a casual, communal dining experience, encouraging everyone to dig in and share the warmth of a home-cooked meal.

Ingredients

  • 800 gchicken pieces
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tbspspice paste
  • to tastefine sea salt and black pepper

Method

  1. Heat 2 tablespoons of oil in a large pot over medium-high heat. While the oil is heating, pat the 800 g of chicken pieces dry with paper towels. Season them generously with fine sea salt and black pepper, then add them to the pot. Brown the chicken on all sides, turning occasionally, until the skin is golden and crisp, about 5-7 minutes. Remove the chicken from the pot and set aside.
  2. In the same pot, add 2 onions, sliced thinly, and 2 tomatoes, chopped. Stir them into the remaining oil and chicken drippings. Cook over medium heat, stirring occasionally, until the onions are translucent and the tomatoes have softened, about 5 minutes. This will build the base flavor for the curry.
  3. Add 1 tablespoon of spice paste to the pot. Stir it into the onion and tomato mixture, cooking for about 2 minutes until the paste is fragrant and well incorporated. This will enhance the depth of flavor in the dish.
  4. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Cover the pot and reduce the heat to low. Allow the chicken to simmer gently, absorbing the flavors, until it is cooked through and tender, about 20 minutes. The chicken should be opaque and the juices should run clear when pierced.
  5. If the sauce appears too thin, increase the heat slightly and simmer uncovered for a few more minutes to thicken it to your desired consistency. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  6. Finish the dish by sprinkling freshly chopped herbs, such as cilantro or green onions, over the top. Serve the Filipino Chicken Curry Pot 2 hot, with steamed rice on the side for a complete meal.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

This recipe is from Authentic Filipino Cuisine by Yassine Sbiti — the Filipino volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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