For a Filipino like me living in Singapore, I have learned to love
the various curried dishes I can find around, specially those Malay and
Indian variants. But I for one would still love the
mild pungence, hotness and spicyness of Filipino
curry. Malays, Chinese and Indian curries usually have stronger and
strikingly hot, spicy taste that usually stings and bites. Frederick
also like the curry of the Thailanders. These people make their own
curry paste from scratch which makes their curry dishes more flavourful
and tastier. Their curry is made from various ingredients ground and
blended together like cumin seeds, turmeric, corriander, chillies, poppy
seeds, garam masala, cilantro, cinnamon, cardamon, black pepercorns,
nutmeg, and a lot more.
And curries by Malays, Indians, Indonesians, Thailanders, Chinese
comes in different colors – orange, red, yellow and even green. We
Filipinos on the other hand are more familiar with the yellow color
variety and we rely solely on ready-to-use yellow curry powders that are
found in most supermarkets or even in nearby sari-sari
stores. There are also ready-to-use curry powders available in
Singapore, it’s just that you have to try each one and find the best
curry powder brand that suits that Filipino pallate of yours. That I
have to go through before I was able to stick with one brand of curry
powder- by earthen pot. The brand comes in different variants, for
chicken, fish, pork, and vegetable I think. So for those Filipinos
living in Singapore who loves curry dishes, I suggest you use this
Of course, coconut milk is one of those ingredients in curried recipes
that must not be ommited. Though it can be substituted with evaporated
milk however, it will yield a different taste. Way back in the
Philippines, I always use fresh coconut milk squeezed from grated
matured coconut. However, here in Singapore, finding matured coconut
much more greated coconut is difficult. A friend of mine told me that
coconuts are available at Tekka market near Little India MRT, but I
haven’t checked it out yet. So, for every recipe that I cook that
requires coconut milk I usually use the Kara brand. It’s thicker,
creamier and taste like real coconut milk as compared with other brands.
Anyway here’s the recipe and cooking procedure for my chicken curry:
Chicken cuts – 500 grams
Potato – 3 medium size, cubed
Carrots – 1 medium siz, diced
Coconut milk – 100 ml
Curry powder – 1 to 2 tbsp
Red Onion – 1 medium size, diced
Garlic – 3 cloves
Vegetable oil – 2 tbsp
Fish sauce (patis) – 2 tbsp
Water – enough to cover the ingredients
Salt and pepper to taste
1) In a pan, saute’ the garlic then onion in oil. Fire must be
adjusted to medium. Add the chicken and let it simmer until the juices
and oil comes out from the chicken.
2) Add the potato and let it simmer for a minute. Then add water enough to cover all the ingredients. let it boil.
3) Add the carrots and the curry powder and fish sauce. Let it simmer.
4) Pour the coconut milk while stirring the mixture occassionally.
Cook for 5 minutes or until the sauce turns thick as desired.
Serve with steaming hot rice and a glass of ice-cold coke zero.