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Chicken Curry with Turmeric and Beer

This heirloom recipe of Chicken Curry with Turmeric and Beer was from my mother's old notebook. This recipe from the past was a reminder that as Filipinos, we are celebrating the 120th anniversary of Philippine Independence. 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 boiled jasmine rice. This is an Asian in America recipe. Serves 2 to 4.
Cook Time1 hr
Total Time1 hr
Course: Main Course
Cuisine: American, Asian, Filipino
Keyword: Chicken Curry Turmeric Beer
Servings: 4 people
Calories: 134.41kcal
Author: Asian in America

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 teaspoon salt
  • 1 teaspoon ground black pepper powder
  • 1/2 cup canned coconut milk
  • for serving : boiled 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 boiled rice.
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Nutrition

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