Filipino Style Pork and Chicken Curry
A delightful Filipino dish featuring tender pork and chicken in a creamy coconut milk sauce, perfect for family gatherings or cozy dinners.
Servings: 4 servings
Calories: 400kcal
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!
Notes
Best served hot with rice. Can be made in advance and stored in the refrigerator; reheat before serving for the best flavor. Optionally serve with fried fish or lumpia for variety.