Chicken Curry

Is the taste of curry also an acquired one? I don’t even remember disliking it. In fact, I craved for it immediately after I first tasted it. It is unique – earthy, savory and a bit sweet. Its aroma is distinct but is very appetizing, and after researching more about it, I learned that curry is in fact a spice which is a mixture of other spices. Here I was, initially thinking that curry came from a plant or a herb directly. I am amazed actually! Now I will try to taste the individual ingredients the next time that this is our dish again.

Our version of chicken curry is an adapted Filipino dish. This is not like the authentic Indian dish which has tomatoes although I would very much like to try that one too!  This Chicken Curry dish is mainly composed of chicken, potatoes and carrots. Pretty easy, actually! John’s original recipe involves coconut milk but we later discovered that we don’t have any on our kitchen so I guess, that upgraded recipe will just be reserved for future posts.


I hope you get the chance to try our version! Let us know how it went 🙂

Chicken Curry

  • Servings: 4-5
  • Difficulty: Easy
  • Print


  • 1/2 kg Chicken, any part, chopped
  • 2 pcs Potatoes, peeled and cubed
  • 1 pc Carrot, peeled and cubed
  • 4 cloves Garlic, crushed and skin removed
  • 1 medium Onion, peeled and chopped
  • 2 tbsp Fish Sauce
  • 2 tbsp Curry Powder
  • Cooking oil
  • Pepper


  1. In a pan over high heat, place cooking oil until hot. Saute garlic and onion until garlic is brown.
  2. Mix in chicken and stir fry until for 3-5 mins or until chicken is a little bit cooked. Add fish sauce.
  3. Add potatoes and carrots. Stir then cover pan. simmer for 5 mins o until potatoes are tender enough.
  4. Add curry powder and stir. Season with pepper. For additional desired saltiness, add fish sauce.



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