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🇵🇭 Chicken Curry - Pinoy Tagalog Filipino Recipe

1,865 views · Published 27 August 2017 · 6:15 · Indexed 12 November 2026

Channel: How To Cook Great · 2017 · Howto & Style

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Chicken Curry - pinoy
#filipinofood #Pinoyrecipes #howtocook  Tagalog Filipino Recipe
INGRIDIENTS**

FRESH CHICKEN,TOMATO,GINGER PASTE,GARLIC PASTE,GREEN CHILLI,CURRY POWDER,CORIANDER LEAVES,ONIONS,CARDAMON SEEDS,CUMIN SEEDS,COOKING OIL AND WATER.

METHOD…

01.HEAT THE OIL TO A FRYING PAN
02.ADD THE CUMIN SEEDS AND CARDAMON SEEDS AND LET IT POP OUT AND RELEASE THE FLAVOUR
03.MIXED THE CHOP CHICKEN AND STIR FOR 4 TO 5 MINUTES.
04.ADD THE ONIONS ,GINGER PASTE AND GARLIC PASTE
05.COOK IT AGAIN FOR ABOUT 4 MINUTES
06.NOW IT IS TIME TO ADD THE TOMATOES AND CURRY POWDER AND CHILLI.
07.SIMMER FOR ABOUT 5 MINUTES UNTIL THE TOMATOES IS COOK
08.OPEN THE LID AND ADD SOME SALT AND CORIANDER LEAVES AND ITS READY TO SERVED. Once again we are back with Chef Jun. Juns recipes are in Tagalog the official language of the Philippines. Please check below here for a list of the ingredients for this recipe in English. There is also a list guide of names and terms to help you with your pinoy
#filipinofood #Pinoyrecipes #howtocook  Filipino cooking.

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Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad − to marinate.
Banli/Binanlian/Pabanli − blanched.
Bagoong/Binagoongan/ – sa Bagoong" − cooked with fermented fish paste bagoong.
Binalot – literally "wrapped." This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil. The wrapper is generally inedible .
Buro/Binuro − fermented.
Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata − cooked with coconut milk.
Guisa/Guisado/Ginisa or "Gisado" − sautéed with garlic, onions and/or tomatoes.
Halabos/Hinalabos – mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa – unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno – baked in an oven or roasted.
Ihaw/Inihaw  − grilled over coals.
Kinilaw or "Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga  − boiled/braised.
Nilasing  − cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon − roasted on a spit.
Lumpia – wrapped with an edible wrapper.
Minatamis − sweetened.
Pinakbet  − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong.
Paksiw/Pinaksiw − cooked in vinegar.
Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman − "filled" as in siopao, though "palaman" also refers to the filling in a sandwich.
Pinakuluan – boiled.
Prito/Pinirito − fried or deep fried. From the Spanish frito.
Relleno/Relyeno – stuffed.
Tapa/Tinapa  – dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado – cooked with a thick sauce.
Sinangag – garlic fried rice.
Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin.
Tosta/Tinosta/Tostado – toasted.
Torta/Tinorta/Patorta – to cook with eggs in the manner of an omelette.

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