Pro Tips
**Chef's Tips & Troubleshooting:**
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Chicken alternatives: Pork shoulder or boneless thigh meat can substitute for chicken in stews. For lighter fare, extra-firm tofu or seitan works in stir-fries and braises. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Pinoy Chicken Curry
Made with chicken, curry powder, potato and garlic — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Heat oil in a pan. Fry potato for 1 minute per side. Remove from the pan. Set aside.
- Using the remaining oil, saute garlic, onion, celery, and ginger until onion softens.
- Mix in the chicken pieces. Saute until the outer part of the chicken turns light brown.
- Mix in 1 tablespoon fish sauce. Continue sautéing for 1 minute.
- Pour-in coconut milk and water. Let boil.
- Add curry powder. Stir until the powder is completely diluted. Cover the pot and continue cooking between low to medium heat until the liquid reduces to half.
- Add the red bell pepper and pan fried-potato. Cook for 5 minutes.
- Season with fish sauce and ground black pepper as needed. You can also add all-purpose cream if desired.
- Transfer to a serving bowl. Serve and enjoy!
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Pro Tips & Troubleshooting
- Brown the chicken skin-side down first over medium-high heat until golden and crisp.
- Remove chicken from the refrigerator 15 minutes before cooking for more even doneness.
- Marinate chicken for at least 1 hour in the refrigerator to let the flavors soak in.
- Do not overcrowd the pan when frying chicken — this lowers the oil temperature and makes it soggy.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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