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

Total Time1

Course: Main Course

Cuisine: American, Asian, Filipino

Keyword: Chicken Curry Turmeric Beer

Servings: people

Calories: 134.41kcal

Author: Asian in America

Equipment

Large saucepan or wok - 12 to 14 inches diameter

Ingredients

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

Instructions

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.
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Nutrition