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Chicken Curry with Turmeric and Beer

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This month marks Philippine Independence Day on June 12th. It was a reminder for me to cook heirloom recipes like Chicken Curry with Turmeric and Beer. This was a pretty simple stew to put together. I often saw my mother add beer to meats when cooking. She  told me that beer can keep the meat moist and tender. The addition of turmeric and curry flavors to this stew gave the chicken rich, deep and robust flavors. Most recipes using turmeric, or luyang dilaw as it is called in the Philippines suggest using fresh turmeric, peeled and grated. Since I live in suburban America, I don’t have access to fresh turmeric. So I make sure to use a fresh, new bottle of organic turmeric and curry powders. I finished off the stew with the addition of  coconut milk which gave the broth a tinge of sweetness, a good contrast to the spice. When the whole stew was cooked, I had rice to serve with it. This is the kind of turmeric and curry dish that is meant to be savored with aromatic, boiled jasmine rice — usually a staple in many Filipino homes.

An heirloom recipe like this reminded me that for us Filipinos, this year marks the 120th anniversary of Philippine Independence. I remember this was always a holiday marked with pomp and parades not just in the Philippines but wherever there was a large community of Filipinos living abroad. Here on the east coast in America, the occasion is celebrated with a huge parade of Filipino-Americans, often along Fifth Avenue near the Philippine Consulate General of New York. No matter where we are in the world, we join our fellow Filipinos in spirit to honor our past, our history and to celebrate who we are.

Chicken Curry with Turmeric and Beer

This classic Chicken Curry with Turmeric and Beer was from my mother's old notebook of Filipino recipes. This simple stew is easy to cook. Beer is added to the broth which I was told by mom makes the chicken moist and tender. The spicy notes from freshly-grounded turmeric and curry powders add deep, rich flavors to the dish. Serve this with steamed jasmine rice. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2 to 4.
Cook Time1 hour
Total Time1 hour
Course: Main Course
Cuisine: American, Asian, Filipino
Keyword: Chicken Curry Turmeric Beer
Servings: 4 people
Calories: 134.41kcal
Author: Asian in America


  • Large saucepan or wok - 12 to 14 inches diameter


  • 2 Tablespoons vegetable oil
  • 4 cloves garlic minced
  • 1 whole yellow or white onion chopped white or yellow onion
  • 1 knob (1-inch_) fresh ginger , peeled, sliced thin
  • 1 teaspoon organic ground turmeric powder
  • 1 teaspoon organic ground curry powder
  • 1 cup organic chicken broth
  • 2.5 pounds chicken, bone-in cut in serving pieces
  • 1 can (12 fl. oz) beer
  • 2 whole potatoes peeled, quartered
  • 1 whole red or green bell pepper seeded, sliced in strips
  • 1 to 2 pieces bird's eye chilies
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper powder
  • 1/2 cup canned coconut milk
  • for serving : steamed rice


  • In a large saucepan, over medium high heat, add the vegetable oil.
  • When oil is hot enough, saute the garlic, onions and ginger. Stir around for 2 minutes till onions are translucent.
  • Add the ground turmeric and curry powders to the saute. Incorporate the powders well into the oil and vegetables.
  • Pour the chicken broth and add the chicken pieces.
  • Pour the beer to the mixture.
  •  Add the potatoes, sliced bell peppers and the bread crumbs.
  • Season with bird's eye chilies, salt and black pepper powder.
  • Cover the saucepan and bring to a boil. After liquid boils, lower heat to a simmer.
  • Pour the coconut milk. Cover and continue cooking for 45 to 50 minutes when chicken is completely cooked and the liquid is thicker and slightly reduced.
  • Serve warm with steamed rice.
  • Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
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Serving: 1g | Calories: 134.41kcal | Carbohydrates: 2.77g | Protein: 0.9g | Fat: 14.17g | Saturated Fat: 12.05g | Sodium: 586.47mg | Potassium: 90.93mg | Fiber: 0.72g | Sugar: 1.04g | Vitamin C: 1.77mg | Calcium: 10.23mg | Iron: 0.54mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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