I maybe Asian but I was never fond of curry dishes. The Filipino cuisine is not generally spicy compared with our other Asian neighbors. But then I married my British husband, Mark, who is so into curry. He got me into it and now I really love curry dishes and will often cook it for my family.
Here’s a chicken curry recipe that we love – spicy bite with a hint of cinnamon sweetness.
1 kilo / 2 lbs (about 8 pieces) trimmed chicken thighs
1 tbsp each – butter and olive oil
6 garlic cloves, crushed
2 medium onions, chopped
2 tbsp curry powder (I usually use 1 tbsp each of mild and hot curry powder)
1 tsp turmeric
1 tsp cinnamon
1 tsp ground ginger
3 plum tomatoes, diced
salt and pepper
1-2 tsp sugar
3 tbsp chutney (optional)
Heat the oil and butter in a deep pan. Brown the chicken on both sides. If you don’t like the skin you can remove it after the browning. Set aside.
In the same pan, saute the garlic and onion in the pan drippings until aromatic about 1-2 minutes. Lower the heat and then add all the spices (curry powder, turmeric and ginger).
Put the chicken back into the pan and coat with the spices. Add the rest of the ingredients (except the chutney). Stir. Don’t worry if it seems to be dry, it will eventually create its own sauce.
Bring to a boil. Cover then simmer for about an hour or until the chicken is fully cooked and tender.
Stir in the chutney (if using). At this point there would be a lot of sauce which is great to pour on rice. Adjust the seasonings with salt, pepper and a little sugar, to taste. Serve with freshly boiled rice and thick plain yogurt (if desired).
This dish may be prepared a day ahead so the flavor is fully absorbed by the chicken thighs. Also, you will be able to skim the fat right off if refrigerated a day before it is served.
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