Simple recipe for coconut-free Filipino chicken curry. Over rice, serve this chicken and vegetable curry.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 5 stalks celery, sliced, or more to taste
- ¾ cup chicken broth
- 6 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 ½ teaspoons minced fresh ginger
- 1 teaspoon coarsely ground pepper
- 1 ½ pounds frozen cubed chicken
- 2 tablespoons sesame oil
- 2 teaspoons water
- 1 ½ teaspoons cornstarch
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.
- Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.
- Make sure that the frozen chicken pieces are in separate pieces, not one big frozen block You can of course also use fresh chicken breast, cut into 1 1/2-inch pieces.
- You can substitute another mild, unsweetened vinegar for the rice vinegar.
- Make sure you use coarsely ground black pepper, not fine, or it will be too peppery.
Nutrition Facts
| Calories | 349 kcal |
| Carbohydrate | 8 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 2 g |
| Protein | 37 g |
| Saturated Fat | 3 g |
| Sodium | 1022 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and this was just okay. I bought fresh chicken just to turnaround and freeze it which was annoying. The cubes stuck together in one big clump so it didn’t cook evenly. Hindsight I should have just shaved a minute off of pressure time and never froze it. As written, this was way too watery (even after the cornstarch was added) to eat right away. I had to remove the liner out of the pot and set it aside to cool for 10 minutes before it ever started to thicken. Overall this was an okay recipe but not one I would probably make again.