Filipino Chicken Curry – If you love curry then you will love this recipe just as much, the creaminess of coconut milk; has all the wonderful flavors, and a hint of spiciness. So easy to prepare, done in just under 30 minutes, since the veggies are roasted first. This delicious Indian dish is made with roasted cauliflower, mushroom, spinach, tomatoes, and chickpeas in a savory curry stew. Slow-cooked until all the seasonings, Masala, garlic, ginger, spices and herbs incorporate nicely in the stew. Filipino Chicken Curry is one of my favorite dishes but wanted to try this recipe because I like chickpeas. Although, we usually add soy sauce and apple cider vinegar, and lots of garlic to our recipe.
What is Curry?
Curry is a variety of dishes originating in the Indian subcontinent but was carried by emigrants and traders to other Asian countries. Furthermore, this cuisine is characterized by the use of a common base for all sauces to which spices are added when individual dishes are prepared. Moreover, the standard recipe is usually a sauteed mixture of onion, garlic, and fresh ginger, to which various spices are added, depending on the recipe, but which may include cloves cinnamon, cardamom, chilies, peppercorns, cumin, and mustard seeds., Not to mention, on the outside of the subcontinent, “curry” may also be used to describe the various unrelated native dishes of Island Southwest Asia, Mainland Southeast Asia, and Oceania; which use coconut milk or spice pastes and are commonly over rice.
In the Philippines, there are two kinds of curry traditions that are seen corresponding with cross-culturalism (like the Filipino ginataan and Thai gaeng class of dishes) between the Hispanicised north and Indianised/Islamised south. And, the most common is the native ginataang manok (chicken powder, known as the “Filipino chicken curry”. In fact, this is the usual curry dish that northern Filipinos are familiar with. However, in the Visayas, Mindanao, and southern Palawan, various older curry recipes are seen and owe their origins to the limited influence of the Spanish; in these regions that preserved older culinary traditions, as well as closer historical ties to Malay states like the Sultanate of Brunei.
What is Masala?
Garant Masala is a blend of ground spices (cumin, coriander, greed and black cardamom, cinnamon, nutmeg, cloves, bay, leaves, dried chilies, and peppercorn) used extensively in Indian cuisine. “Masala” means “spice blend,” Garam means “hot”.
Origin Curry
Archaeological evidence dating to 2600 BCE from Mohenjo-Daro suggests the use of mortar and pestle to pound spices including mustard, fennel, cumin, and tamarind pods with which they flavored food. Black pepper is native to the Indian subcontinent and Southwest Asia and has been known to Indian cooking since at least 2000 BCE.
The original curry pre-dates Europeans’ presence in India by about 4,000 years. The three basic ingredients of the spicy stew were ginger, garlic, and turmeric, and using a method called “starch grain analysis”, archaeologists at the University of Washington at Vancouver were able to identify the residue of these ancient spices in both skeletons and pottery shards from excavations in India.
What you will need:
- chicken wings
- 4 cups of water or chicken broth
- Olive oil
- Coconut aminos or Tamari (low-sodium soy sauce)
- Fish sauce (Patis)
- Apple cider vinegar
- garlic
- large onion
- sea salt
- carrots
- red or yellow potatoes
- curry powder
- swerve brown sweetener
- ginger
- smoked paprika
- cayenne pepper or powder (optional)
- Better than Boullion, Chicken flavor
- green bell pepper
- red bell pepper
- head of cauliflower
- tomatoes
- black pepper
- chili pepper
- bag baby spinach
- coconut milk, full-fat
How to make Roasted Vegetable and Chicken Curry
Preheat oven at 400° degrees F.
- First, Line a baking sheet with parchment paper, silicone mat, or foil. Spray or pour enough olive oil to coat the baking sheet. Lay peppers, cauliflower florets, and potatoes on the baking sheet and season on both sides with sea salt and pepper. Cook in a preheated oven at 400 degrees F for 25 to 30 minutes.
- Heat oil in a large and deep frying pan, fry garlic until lightly brown and fragrant. Add onions and continue to cook until translucent. Set aside.
- Cook chicken on high, in a mix of spices, oil, garlic, onions, ground pepper, curry powder, paprika. Cook until chicken turns opaque.
- Transfer all ingredients into a large slow-cooker, except for chickpeas, vegetables, and a little chili. Cover and Set slow-cooker on high for 4 hours.
- In the last hour of cooking time, stir in the chickpeas, vegetables, and chili.
- Stir in the spinach and coconut milk. Cover and let sit for a few minutes to allow the spinach to wilt, Taste and season with salt and other seasonings as needed.
- Serve on its own, or over steamed Jasmine rice or Cauliflower rice.
Filipino Chicken Curry
Ingredients
- 2 lbs chicken wings
- 1 Teaspoon Olive oil
- 3 – 4 garlic cloves, minced
- 1/2 cup carrots, cut in wedges
- large onion, diced
- 1 teaspoon sea salt
- 4 red and yellow potatoes, cut in wedges
- 2 tablespoons curry powder
- 2 teaspoons swerve brown sweetener
- 1 teaspoon ginger, peeled and thinly sliced
- 1 cayenne pepper or 1 teaspoon powder (optional)
- Better than Boullion, Chicken flavor
- 1 green bell pepper
- 1 red bell pepper
- head of cauliflower, cut into florets bite-size
- 2-3 tomatoes, quartered
- 2 tablespoons fish sauce
- 2 tablespoons curry powder
- 1 tablespoon of smoked paprika
- black pepper, to taste
- 1/2 cup edible mushroom
- bag baby spinach
- 2- 15 0z. coconut milk, full-fat
Instructions
Preheat oven at 400° degrees F. Line a baking sheet with parchment paper, silicone mat, or foil.
- Spray a baking sheet with olive oil. Lay prepared vegetables on the baking sheet, and season on both sides with sea salt and pepper. Cook in a preheated oven at 400 degrees F for 25 to 30 minutes.
- Heat oil in a large and deep frying pan over medium heat. Add the garlic and saute until lightly browned or fragrant. Then add the onion, season with 1 teaspoon of the salt, and saute until translucent, about 5 minutes.
- Cook chicken on high, in a mix of spices, oil, garlic, onions, ground pepper, curry powder, paprika. Cook until chicken turns opaque.
- Transfer all ingredients into a large slow-cooker, except for the chickpeas, vegetables, and a little chili. Cover and Set slow-cooker on high for 4 hours.
- Stir in the spinach and coconut milk. Cover and let sit for a few minutes to allow the spinach to wilt, taste, and season with salt; and other seasonings as needed.
- Serve on its own, or over steamed Jasmine rice or Cauliflower rice.
Notes
Need smaller portions? Cut this recipe in half for a smaller slow cooker.
Because of health issues; I use coconut aminos or Tamari (low-sodium soy sauce) in place of regular soy sauce.
Dutch Oven method: Instead of cooking in a slow cooker, simmer the stew in a large Dutch oven or soup pot over low heat on the stovetop or in a 350° degree F oven for 45 to 60 minutes; or until the potatoes are tender. Add spinach and coconut milk and stir until the spinach has wilted.
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