Pinoy Chicken Curry Recipe


  • 2 1/2 lbs. chicken cut into serving pieces
  • 1 pack Knorr Ginataang Gulay Mix 45 grams
  • 2 pieces baking potato cubed
  • 2 pieces red bell pepper sliced into squares
  • 3/4 cup chopped celery
  • 2 pieces red onions chopped
  • 3 cloves garlic chopped
  • 1 1/2 tablespoons curry powder
  • 3 pieces long green chili pepper
  • 4 tablespoons cooking oil
  • 2 cups water
  • 1 1/2 teaspoons fish sauce
  • 1/4 teaspoon ground black pepper


  • Heat oil in a pot. Pan fry the chicken pieces for 1 ½ to 2 minutes per side. Remove the chicken from the cooking pot. Set aside.
  • Combine Knorr Ginataang Gulay recipe Mix with 2 cups water. Stir until well blended. Set aside.
  • Heat remaining oil on the pot. Saute onion and garlic. Add the celery. Continue to cook until onion and celery softens.
  • Pour the gata mixture into the pot. Let boil.
  • Add curry powder. Stir until the powder totally dilutes in coconut milk.
  • Put the pan-fried chicken into the pan. Cover and cook in medium heat for 30 to 35 minutes or until tender.
  • Add red bell pepper, long green pepper, and potato. Cover the pot and cook for 5 to 8 minutes.
  • Add fish sauce and ground black pepper. Stir.
  • Transfer to a serving plate. Serve. Share and enjoy!