Filipino Style Pork and Chicken Curry
Filipino Style Pork and Chicken Curry is a delightful dish that showcases the rich and vibrant flavors of Filipino cuisine. With its tender meats, creamy coconut milk, and a perfect blend of spices, this recipe is sure to become a favorite for family gatherings or a cozy dinner at home. Packed with nutrients and bursting with flavor, every bite of this curry will transport you to the beautiful islands of the Philippines. Let’s dive into this delicious recipe!
Ingredients
- 1 lb. chicken cut into serving pieces (450 g)
- 1 lb. pork belly cubed (450 g)
- 1 piece Knorr Pork Cube
- 1 piece potato cubed (1 medium potato)
- 1 piece red bell pepper sliced (1 medium red bell pepper)
- 1 piece green bell pepper sliced (1 medium green bell pepper)
- 1 1/2 tablespoons curry powder (22 g)
- 3/4 cup green peas frozen (75 g)
- 1 piece onion chopped (1 medium onion)
- 4 cloves garlic chopped (4 cloves)
- 1 thumb ginger minced (1 thumb-sized piece)
- 2 cups coconut milk (500 ml)
- 3/4 cup water as needed (180 ml)
- Patis (fish sauce) and ground black pepper to taste
- 4 tablespoons cooking oil (60 ml)
Directions
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Prep the Potatoes: Heat 4 tablespoons of cooking oil in a cooking pot over medium heat. Pan-fry the cubed potato for 1 minute on each side until slightly golden. Remove from the pot and set aside on a clean plate.
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Pan-Fry Chicken: In the same pot, pan-fry the chicken pieces for 1 to 1 1/2 minutes on each side until browned. Remove and set aside.
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Sauté Aromatics: Using the remaining oil in the pot, add 1 chopped onion, 4 chopped cloves of garlic, and 1 thumb-sized piece of minced ginger. Sauté until the onion becomes soft.
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Cook the Pork: Add the cubed pork belly to the pot. Cook for about 5-7 minutes or until the outer part turns light brown.
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Add Coconut Milk: Pour in 2 cups of coconut milk and bring to a boil.
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Season the Dish: Add 1 Knorr Pork Cube and stir to combine. Cover the pot and reduce the heat to low to medium. Let the pork simmer until tender, adding water as needed.
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Combine Chicken: After about 15-18 minutes of cooking, return the pan-fried chicken to the pot and mix well.
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Add Vegetables: Incorporate the pan-fried potato, sliced red and green bell peppers, and 3/4 cup of frozen green peas into the curry. Cook for an additional 5 minutes until the vegetables are tender.
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Final Seasoning: Season with patis and ground black pepper to taste.
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Serve: Transfer to a serving plate and enjoy your Filipino Style Pork and Chicken Curry!
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Nutrition Info: Approx. 400 calories per serving (may vary based on specific ingredients used).
How to serve
Filipino Style Pork and Chicken Curry is best served hot, accompanied by a steaming bowl of rice. The fluffy rice perfectly complements the creamy curry sauce, allowing you to soak up every last bit of flavor. You can also add a side of fresh vegetables or a simple salad to balance the meal. For a more festive occasion, consider serving it with a side of crispy fried fish or lumpia (Filipino spring rolls) for added variety.
FAQs
1. Can I use other types of meat?
Yes! You can substitute the pork and chicken with other meats like beef or shrimp, but cooking times may vary.
2. Is this dish spicy?
The heat level in Filipino Style Pork and Chicken Curry is mild, but you can add chili peppers or cayenne pepper if you prefer a spicier kick.
3. Can I prepare this dish in advance?
Absolutely! You can make the curry a day ahead and store it in the refrigerator. Reheat before serving for the best flavor.
Filipino Style Pork and Chicken Curry
Ingredients
Meat ingredients
- 1 lb 1 lb. chicken cut into serving pieces 450 g
- 1 lb 1 lb. pork belly cubed 450 g
Vegetables
- 1 piece 1 piece potato cubed 1 medium potato
- 1 piece 1 piece red bell pepper sliced 1 medium red bell pepper
- 1 piece 1 piece green bell pepper sliced 1 medium green bell pepper
- 3/4 cup 3/4 cup green peas frozen 75 g
- 1 piece 1 piece onion chopped 1 medium onion
- 4 cloves 4 cloves garlic chopped
- 1 piece 1 thumb ginger minced 1 thumb-sized piece
Liquids
- 2 cups 2 cups coconut milk 500 ml
- 3/4 cup 3/4 cup water as needed 180 ml
Seasonings
- 1 piece 1 piece Knorr Pork Cube
- Patis (fish sauce) to taste Patis for seasoning
- Ground black pepper to taste
- 1.5 tablespoons 1 1/2 tablespoons curry powder 22 g
Frying oil
- 4 tablespoons 4 tablespoons cooking oil 60 ml
Instructions
Preparation
- Heat 4 tablespoons of cooking oil in a cooking pot over medium heat. Pan-fry the cubed potato for 1 minute on each side until slightly golden. Remove from the pot and set aside on a clean plate.
- In the same pot, pan-fry the chicken pieces for 1 to 1 1/2 minutes on each side until browned. Remove and set aside.
Cooking
- Using the remaining oil in the pot, add 1 chopped onion, 4 chopped cloves of garlic, and 1 thumb-sized piece of minced ginger. Sauté until the onion becomes soft.
- Add the cubed pork belly to the pot. Cook for about 5-7 minutes or until the outer part turns light brown.
- Pour in 2 cups of coconut milk and bring to a boil.
- Add 1 Knorr Pork Cube and stir to combine. Cover the pot and reduce the heat to low to medium. Let the pork simmer until tender, adding water as needed.
- After about 15-18 minutes of cooking, return the pan-fried chicken to the pot and mix well.
- Incorporate the pan-fried potato, sliced red and green bell peppers, and 3/4 cup of frozen green peas into the curry. Cook for an additional 5 minutes until the vegetables are tender.
- Season with patis and ground black pepper to taste.
- Transfer to a serving plate and enjoy your Filipino Style Pork and Chicken Curry!
