Chicken Curry Recipe

Chicken Adobo with Turmeric and Coconut Milk 

Chicken Curry

With this version of Chicken Curry, we are not going to do it the Thai way, but Filipino style. We are going to combine powdered curry and coconut creme to give this dish a rich, creamy, and very spicy flavor that you would expect from this awesome curry dish…

• 1 chicken (2 lbs/1 kg), cut into serving pieces
• 1 tablespoon oil
• 1 cup (250 ml) thick coconut milk or
• 1/2 cup (125 ml) coconut cream mixed with 1/2 cup (125 ml) water
• 2–4 finger-length green chilies (siling mahaba), whole
• 1/2 tablespoon fish sauce (patis)

Marinade

• 1 tablespoon grated fresh turmeric root or 
• 11/2 teaspoons turmeric powder (curry powder)
• 10 cloves garlic, minced
• 1/4 cup (60 ml) Filipino vinegar (suka) or apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1 Combine the Marinade ingredients in a large bowl, add the chicken and mix well. Marinate the chicken overnight in the refrigerator. Drain the chicken and reserve the Marinade.

2 Heat the oil in a saucepan and stir-fry the marinated chicken until lightly browned, about 5 minutes.

3 Add the reserved Marinade and the coconut milk or cream, and simmer, uncovered, over low heat until the sauce thickens and the oil separates from the milk, about 30 minutes. 

4 Add the chilies and season with the fish sauce. Stir to mix well and serve immediately.

Serves 4–6
Preparation time: 25 mins + overnight marination
Cooking time: 30 mins