3. History
Chicken curry is a dish originating from the Indian
subcontinent. It is common in the Indian subcontinent,
Southeast Asia, Great Britain, and the Caribbean. A typical
curry from the Indian subcontinent consists of chicken
stewed in an onion- and tomato based sauce, flavored with
ginger, garlic, tomato puree, chili peppers and a variety of
spices, often including turmeric, cumin, coriander, cinnamon,
and cardamom. Outside of South Asia, chicken curry is often
made with a pre-made spice mixture known as curry powder.
4. Facts
1
Curry, which is thought
to have originated as
early as 2500 BCE in
what is modern-day
Pakistan, has since
evolved into a truly
global food, having
traveled the world
through colonization
and immigration,
indentured labor, trade
and entrepreneurship.
2
Food historians believe
that people have been
eating curries for 4000
years. Curry also have
many different styles,
It can be Filipino style,
Indian style, British
style and etc.
3
Curry originated in the
Indian subcontinent and
the word comes from the
Indian Tamil word “Kari
"meaning a sauce or soup
to be eaten with rice. It
consists of a mix of spices
of which coriander,
turmeric, cumin, and red
chilies are almost always a
constant.
5. 2 1/2 lbs. chicken, cut into serving
pieces
1
1 pack Knorr Ginataang Gulay Mix,
45 grams
2
2 pieces baking potato, cubed
3
2 pieces red bell pepper sliced
into squares
4
¾ cup chopped celery
5
2 red onions, chopped
6
3 cloves Garlic, chopped
7
1 and ½ tablespoon curry powder
8
Ingredients
3 pieces long green chili pepper
9
4 tablespoon cooking oil
10
6. Ingredients
2 cups of water
11
1 and ½ teaspoon fish sauce
12
¼ teaspoon ground black pepper
13
9. PAGE
1
1. First step, preheat cooking oil in a
cooking pot, and once the cooking oil is
already hot, pan fry each side of chicken for
about ½ - 2 minutes and it is okay even if it
is still raw. When done, remove the chicken
from the pot and set it aside
10. PAGE
03
PAGE
02
2. For your 2nd step, prepare 1 bowl of
water, pour the 1 pack Knorr Ginataang
Gulay Mix to 1 bowl of water then stir it
continuously until the powder dissolve.
And this will serve as your coconut milk
for your Filipino style chicken curry. And
Set it aside
3. For your 3rd step, use the remaining
oil you used in pan frying and sauté
onions, followed by garlic, then the
chopped stalk of the celery. Sauté
them for a few minutes until they
become soft.
11. PAGE
05
PAGE
04
4. After the onions, garlic, and celery
soften, you may now add the “gata”, or
the mixture in the bowl you made
earlier into your cooking pan where you
sauté’ garlic, onions, and celery.
5. For your 5th step, once you already
pour the “gata”, cover the cooking pot
and let it simmer. After it simmer, mix
it , so you could avoid for the “gata” to
coagulate.
12. PAGE
07
PAGE
06
6. After you mix the simmering mixture,
you may now add the curry powder,
make sure to mix it well and well
dissolved in the “gata”
7. For your 7th step, add the chicken
that you pan fried earlier, and put it
one at a time. After you put the
chicken, cover the cooking pot and
cook it for 30-35 minutes. Just mix it
once in a while while cooking.
13. PAGE
09
PAGE
08
9. After you add the remaining
ingredients, cover the pot and let the
potatoes soften, cook it for about 5-8
minutes.
8. Once the chicken is already tender
and well cooked after 30-35 minutes,
you may now add the remaining
ingredients.
Add the following (remaining ingredients):
- red or green pepper
- Long chili
- And the potatoes
14. PAGE
11
PAGE
10
11. For your last step, transfer it into a
serving plate..
10. After the 5-8 minutes, taste the
sauce if it is already fine to your taste.
And for finishing, add a pinch of ground
black pepper and a fish sauce if the taste
is not yet enough or good to you. And
add final mixing on it to make sure that
all ingredients are well combine..
