Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Cook chicken until the juices run clear when pierced at the thickest part.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
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
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. 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.
Easy Chicken Curry
Made with chicken, medium potato, frozen green peas and coconut milk — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine ginger powder, turmeric powder, and 1 1/2 teaspoons salt in a bowl. Mix well.
- Rub the mixture all over the chopped chicken pieces. Let it stay for 15 minutes.
- Heat the cooking oil in a cooking pot.
- Once the oil is hot, pan fry the chicken for about 2 minutes per side.
- Remove the chicken and temporarily place in a plate.
- Meanwhile, saute the onion, tomato, and garlic in the remaining cooking oil.
- Put the chicken back in the cooking pot when the onion becomes soft. Cook for 3 minutes.
- Pour-in the coconut milk. Bring to a boil. Add the curry powder. Cover and simmer for 25 minutes (add a little water if needed).
- Incorporate a dash of cayenne pepper. Put-in the diced potato, cook for 10 minutes. Make sure to stir once in a while.
- Add the green peas. Cook for 5 minutes.
- Add salt to taste. Stir.
- Transfer to a serving plate. Serve over white rice.
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Pro Tips & Troubleshooting
- Cook chicken until the internal temperature reaches 165°F at the thickest part of the breast.
- Cook chicken until the juices run clear when pierced at the thickest part.
- For chicken stew, skim the foam that rises during the first boil for a cleaner broth.
- Baste chicken with butter or oil halfway through roasting to prevent the breast from drying out.
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
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
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
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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