Pinoy-Style Chicken Curry Easy Recipe

We found our new nest! Tweet! Tweet! :) :) :)

I, the mother hen, along with my brood, is so happy to settle in our new home. Our rented, two-bedroom HDB flat is simply adorable with its humble furnishings, freshly renovated sit-down toilets, comfortable bedroom, airy living room, and spacious kitchen.


Our block is just across a Catholic Church, atop a FairPrice outlet and a coffee shop, few walks to a Filipino store and some meters away to the train station. Our close neighbors, likely of Malay race, are nice and friendly too.

I did enjoy cleaning, organizing and decorating our new place and my weeks off from work were really worth it. It even gave me enough time to read a new book, nurse my breakouts, shop for household items and do my fave chore – cooking!

A quick trip to the nearby FairPrice had my basket full with variety of spices, but, I think, the mightiest of them of all is the EarthenPot Meat Curry Powder I bought… so authentically strong, could smell it from the outside packet. Let’s venture with this royal spice that delights many Southeast Asian cuisines, shall we?

Pinoy-Style Chicken Curry


1 garlic clove, chopped
1 onion, chopped
2 potatoes, cut into big cubes
2 carrots, also cut into big cubes
1/2 kilo chicken, cut into pieces
2 tbsp curry powder
1 pack coconut milk powder
1 cup fresh / evaporated milk


Dissolve the curry and coconut milk powder in a cup of fresh milk. Set aside.

Fry the potatoes a bit with some olive oil then set aside.

Sauté garlic and onion until brown then add the chicken. Once the chicken is partly cooked, add the semi-fried potatoes followed by the carrots. Pour the curry sauce, mix evenly and let it simmer for 5-10 minutes. Add water or more fresh milk if the curry sauce is too thick.

Finish with some peppercorns and laurel leaves to add a familiar Filipino taste in your curry.

TIP: In Singapore, there are several types of curry powder (not the usual single mild flavor we have in Manila) and most of them has extra strong flavor. If your palate is not for a truly Indian adventure, be cautious not to finish one packet in one dish, otherwise, use specifically a Thai curry powder or head to a Filipino store for a milder curry powder variety.

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