Chicken curry
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Chicken curry is a dish that I grew up with. But the chicken curry of my childhood was just a coconut milk based stew made yellow with curry powder. Homey and really comforting but, well… it lacked fire somehow. Later on, when I learned to cook, I would add combine a teaspoonful of cayenne powder with the curry powder. And, much later, I would learn to add the spices during the sauteeing stage and not after. I tell you, I’ve cooked chicken curry so many times too and using various techniques but I never had a chance to cook it ‘properly’ until I finally bought a jar of sambal oelek and a jar of minced lemongrass.
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hi ate connie…..i’m trying to find that sambal oelek, what kind of spice is it? malaysian, indonesian or thai?
Grace it is a mixture of spices. Comes in jars. Am not sure of the country of origin.
where can i buy sambal oelek?
Market! Market! Sarj
Hi Ms. Connie,
I am an avid silent fan of your site. I tried your chicken recipe for my Father in Law’s birthday (my hubby’s request) & they love the chicken curry, my sister in law even requested me to cook it for their office party (hehehe). I am a bicolana & we love spicy foods, sambal oelek is a new ingredient to me but it makes the difference to the ordinary chicken curry… but instead of using just 1 tsp, i used half of the bottle… delicious… half of the bottle was used for my sweet & spicy shrimp… thank you so much for the inspiration…
Hi Connie, where in Market Market do I find the sambal oelek? Can I use siling labuyo instead? Your recipe sounds so mouth watering!
At the supermarket, Kate. Yes, you can use siling labuyo but you’ll have to grind them to a paste.
Hi Ms. Connie!
I live here in the US, and being away from the regular Filipino brands, I am not sure if I bought the right ingredient for this recipe. I read one of your posts that distinguishes coconut cream from coconut milk. So I specifically bought coconut cream for this recipe. However, when I opened the can of “coconut cream”, it was so thick and the color is that of (school) paste! I tasted it a bit, and it was very very sweet, like “runny” macapuno! I used coconut milk instead. Should I have used that “cream”? The label clearly said coconut cream, but I don’t know if that is the kind you used for this dish. Please let me know cause I plan to cook this dish again. Thanks and more power to this very helpful site!
The difference between cream and milk is the water content. Cream is the first extract (kakang gata) without (or with very little) water added. Coconut milk is either diluted coconut cream or the second and third extracts with much water added. I don’t know how coconut cream/milk are labeled in the US as it depends a lot on their country of origin.
Thanks Ms. Connie! The brand I got is from Thailand, but I think it is the kind that is used for pastries. Regular coconut milk worked fine, and it was delicious! I took a pic of it, and will try to send it to you for the Reader’s Gallery. Thank you for sharing your recipe!