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FilipinoAuthentic Cuisine

Filipino Chicken Curry Pot

Serves 4 to 6 Entree chicken, Poultry

Filipino Chicken Curry Pot

Filipino Chicken Curry Pot is a beloved staple at home tables across the Philippines, crafted with a touch of intuition and familial warmth. This dish is typically prepared for casual gatherings and everyday meals, embodying the essence of home-cooked comfort. With each family adding their unique touch, it becomes a personal expression of what Filipino cooking can be.

Expect a rich, flavorful broth where tender chicken pieces are enveloped in the subtle heat of a spice paste, balanced by the sweetness of onions and the freshness of tomatoes. The generous use of oil enhances the dish's depth, while salt and pepper bring out its full potential. This curry pot is meant to be scooped onto a plate of steaming rice, inviting everyone to share in its hearty simplicity.

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, deep skillet or pot over medium-high heat. Pat the 800 g of chicken pieces dry with paper towels to remove excess moisture, ensuring they brown nicely. Season the chicken generously with fine sea salt and black pepper. Once the oil is shimmering, add the chicken pieces to the pot, skin-side down if applicable, and sear them until they are golden brown on all sides. This should take about 5-7 minutes per side, and the chicken should release easily from the pan when it's ready to turn.
  2. While the chicken is browning, peel and thinly slice 2 onions. Core and chop 2 tomatoes into small pieces. Once the chicken is browned, remove it from the pot and set it aside on a plate.
  3. In the same pot, add the sliced onions to the remaining oil and chicken drippings. Sauté the onions over medium heat until they become translucent and tender, about 5 minutes. Stir in 1 tablespoon of spice paste, cooking it with the onions until the mixture is fragrant and the paste darkens slightly, about 2-3 minutes.
  4. Add the chopped tomatoes to the onion and spice mixture. Cook until the tomatoes have softened and started to break down, releasing their juices, about 5 minutes. Stir occasionally to prevent sticking.
  5. Return the browned chicken pieces to the pot, nestling them into the aromatic mixture. Cover the pot and let it simmer on low heat until the chicken is cooked through and tender, about 20-25 minutes. The chicken should be opaque and the juices should run clear when pierced with a knife.
  6. If the sauce appears too thin, remove the lid and increase the heat slightly to allow it to reduce to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt and black pepper if needed.
  7. Once the sauce has reached the desired thickness and flavor, remove the pot from the heat. Garnish with freshly chopped herbs of your choice, such as cilantro or green onions, for a fresh finish. Serve the Filipino Chicken Curry Pot 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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