Filipino chicken curry recipe with patis (Fish suce)
This Filipino chicken curry recipe is a Pinoy version that includes carrots, bell peppers, potatoes, and green peas.
Servings 6 people
Calories 486kcal
Cost $8
Ingredients
- 3 tbsp oil
- 3 potatoes peeled, quartered, and fried
- 1 lb chicken cut into serving pieces
- 3 cloves garlic minced
- 1 large onion quartered
- 1 tbsp patis (fish sauce)
- 3 tbsp curry powder
- Salt and pepper
- 1 cup water
- 1 red bell pepper cut into big squares
- 1 green bell pepper cut into big squares
- 3 celery stalks cut 1–1/2” long
- 1 cup coconut milk or evaporated milk
Instructions
- Pan fry the potatoes. Set aside.
- In the same pan, fry chicken pieces and brown a little.
- Add garlic and onion. Sauté for a few minutes until soft.
- Pour in patis and season with curry powder, salt, and pepper. Stir for 2 minutes.
- Add water. Cover and bring to a boil. Lower the heat and add celery, bell peppers, and fried potatoes. Simmer for 3 minutes or until half done.
- Add milk and stir occasionally. Cook for another 7 minutes (or less when using evaporated milk because the liquids will curdle).
- Remove from heat and serve hot.
Nutrition
Calories: 486kcal
