Chicken curry is a popular dish in the Philippines, and its Panlasang Pinoy version is a staple in many Filipino households. This dish is a delicious blend of chicken, curry powder, and coconut milk, resulting in a rich and creamy sauce that is sure to satisfy your taste buds. In this article, we will guide you through the process of cooking chicken curry the Panlasang Pinoy way.
Understanding the Basics of Chicken Curry
Before we dive into the recipe, let’s first understand the basics of chicken curry. Chicken curry is a dish that originated in India and has since been adopted by many countries, including the Philippines. The dish is made by marinating chicken in a mixture of spices, including curry powder, and then cooking it in a sauce made with coconut milk and other ingredients.
The Importance of Curry Powder
Curry powder is a key ingredient in chicken curry, and it’s what gives the dish its distinctive flavor. Curry powder is a blend of spices that includes turmeric, coriander, cumin, and cinnamon, among others. The type of curry powder used can affect the flavor of the dish, so it’s essential to choose a high-quality curry powder that is fresh and aromatic.
Choosing the Right Type of Chicken
When it comes to cooking chicken curry, the type of chicken used can make a big difference. Boneless, skinless chicken breast or thighs are ideal for this dish, as they are tender and absorb the flavors of the sauce well. You can also use a combination of both breast and thighs for a more varied texture.
The Panlasang Pinoy Version of Chicken Curry
The Panlasang Pinoy version of chicken curry is a unique twist on the traditional Indian dish. This version uses a combination of Filipino ingredients, such as patis (fish sauce) and calamansi (Philippine lime), to give the dish a distinct flavor. The Panlasang Pinoy version is also often served with steamed rice, which helps to soak up the rich and creamy sauce.
The Ingredients Needed
Here are the ingredients needed to cook chicken curry the Panlasang Pinoy way:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breast or thighs | 1 pound |
| Curry powder | 2 tablespoons |
| Patis (fish sauce) | 1 tablespoon |
| Calamansi (Philippine lime) | 1 piece |
| Coconut milk | 1 cup |
| Vegetable oil | 2 tablespoons |
| Onion | 1 piece |
| Garlic | 3 cloves |
| Ginger | 1 piece |
| Salt and pepper | To taste |
The Step-by-Step Process
Now that we have the ingredients, let’s move on to the step-by-step process of cooking chicken curry the Panlasang Pinoy way.
- Marinate the chicken: In a large bowl, combine the chicken, curry powder, patis, and calamansi. Mix well to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Heat oil in a pan: Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is translucent.
- Add the marinated chicken: Add the marinated chicken to the pan and cook until it is browned on all sides.
- Add the coconut milk: Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10-15 minutes or until the sauce has thickened.
- Season with salt and pepper: Season the dish with salt and pepper to taste.
- Serve with steamed rice: Serve the chicken curry with steamed rice and enjoy!
Tips and Variations
Here are some tips and variations to help you improve your chicken curry game:
Using Different Types of Protein
While chicken is the most common protein used in chicken curry, you can also use other types of protein such as beef, pork, or shrimp. Simply adjust the cooking time and method according to the protein you choose.
Adding Vegetables
You can also add vegetables such as bell peppers, carrots, and potatoes to the dish to make it more nutritious and flavorful. Simply add the vegetables to the pan along with the onion, garlic, and ginger.
Conclusion
Cooking chicken curry the Panlasang Pinoy way is a simple and delicious process that requires just a few ingredients and some basic cooking skills. By following the steps outlined in this article, you can create a rich and creamy sauce that is sure to satisfy your taste buds. Whether you’re a beginner or an experienced cook, this recipe is sure to become a staple in your kitchen.
What is Panlasang Pinoy and how does it relate to cooking chicken curry?
Panlasang Pinoy is a popular Filipino cooking style that emphasizes the use of local ingredients and traditional cooking methods. When it comes to cooking chicken curry, the Panlasang Pinoy way involves using a combination of spices, herbs, and other ingredients that are commonly found in the Philippines. This style of cooking is known for its bold flavors and aromas, which are achieved through the use of ingredients such as garlic, ginger, and chili peppers.
In the context of cooking chicken curry, the Panlasang Pinoy way involves marinating the chicken in a mixture of spices and herbs before cooking it in a flavorful curry sauce. This approach allows the chicken to absorb the flavors of the spices and herbs, resulting in a dish that is both tender and flavorful. By following the Panlasang Pinoy way of cooking chicken curry, you can create a delicious and authentic Filipino dish that is sure to please even the most discerning palates.
What are the essential ingredients needed to cook chicken curry the Panlasang Pinoy way?
The essential ingredients needed to cook chicken curry the Panlasang Pinoy way include chicken, onions, garlic, ginger, tomatoes, curry powder, fish sauce, and coconut milk. These ingredients are commonly found in most supermarkets and are relatively inexpensive. You will also need some oil or butter for sautéing the onions and garlic, as well as some salt and pepper to season the dish.
In addition to these ingredients, you may also want to add some other spices and herbs to give the dish more flavor. Some options include cumin, coriander, and turmeric, which are commonly used in Filipino cooking. You can also add some chili peppers or hot sauce to give the dish a spicy kick. By using these ingredients, you can create a delicious and authentic chicken curry dish that is sure to please even the most discerning palates.
How do I prepare the chicken for cooking chicken curry the Panlasang Pinoy way?
To prepare the chicken for cooking chicken curry the Panlasang Pinoy way, you will need to marinate it in a mixture of spices and herbs. Start by cutting the chicken into bite-sized pieces and placing them in a bowl. Then, mix together some curry powder, fish sauce, garlic, and ginger, and pour the mixture over the chicken. Make sure that the chicken is coated evenly with the marinade, and then cover the bowl with plastic wrap and refrigerate it for at least 30 minutes.
After the chicken has marinated, remove it from the refrigerator and let it sit at room temperature for 10-15 minutes. This will help the chicken cook more evenly and prevent it from becoming tough. Then, heat some oil or butter in a pan over medium-high heat, and add the chicken to the pan. Cook the chicken until it is browned on all sides and cooked through, and then set it aside to add to the curry sauce later.
How do I make the curry sauce for cooking chicken curry the Panlasang Pinoy way?
To make the curry sauce for cooking chicken curry the Panlasang Pinoy way, start by heating some oil or butter in a pan over medium heat. Then, add some onions and garlic to the pan and sauté them until they are softened and fragrant. Next, add some curry powder and cook for 1-2 minutes, stirring constantly, until the curry powder is fragrant. Then, add some coconut milk and fish sauce to the pan, and stir to combine.
Bring the curry sauce to a simmer and cook for 5-10 minutes, stirring occasionally, until the sauce has thickened and reduced slightly. Then, add the cooked chicken to the pan and stir to combine with the curry sauce. Cook for an additional 2-3 minutes, until the chicken is coated in the curry sauce and heated through. Season the dish with salt and pepper to taste, and then serve it hot over rice or with some roti.
Can I use other types of protein instead of chicken to cook curry the Panlasang Pinoy way?
Yes, you can use other types of protein instead of chicken to cook curry the Panlasang Pinoy way. Some options include beef, pork, shrimp, and tofu. Simply marinate the protein in a mixture of spices and herbs, and then cook it in the curry sauce as you would the chicken. Keep in mind that different types of protein may have different cooking times, so be sure to adjust the cooking time accordingly.
For example, beef and pork may need to be cooked for a longer period of time than chicken, while shrimp and tofu may need to be cooked for a shorter period of time. Additionally, you may need to adjust the amount of liquid in the curry sauce depending on the type of protein you are using. For example, if you are using a lean protein like chicken or tofu, you may need to add more liquid to the curry sauce to prevent it from becoming too thick.
How do I serve chicken curry cooked the Panlasang Pinoy way?
Chicken curry cooked the Panlasang Pinoy way is typically served over rice or with some roti. You can also serve it with some steamed vegetables or a side salad for a more well-rounded meal. If you want to add some extra flavor to the dish, you can garnish it with some fresh herbs like cilantro or basil.
In the Philippines, chicken curry is often served at special occasions like parties and holidays. It is also a popular dish in many Filipino restaurants, where it is often served with a side of steamed rice or roti. By serving chicken curry cooked the Panlasang Pinoy way, you can add a touch of Filipino culture and cuisine to your meal.
Can I make chicken curry cooked the Panlasang Pinoy way ahead of time?
Yes, you can make chicken curry cooked the Panlasang Pinoy way ahead of time. In fact, the dish often tastes better when it is made ahead of time, as the flavors have a chance to meld together. To make the dish ahead of time, simply cook the chicken and curry sauce as instructed, and then refrigerate or freeze it until you are ready to serve it.
When you are ready to serve the dish, simply reheat it over low heat, stirring occasionally, until it is hot and steaming. You can also add some fresh herbs or spices to the dish to give it a bit of extra flavor. Keep in mind that the dish may thicken slightly when it is refrigerated or frozen, so you may need to add a bit of liquid to it when you reheat it.