Pork and Chicken Curry

Pork and Chicken Curry
Pork and Chicken Curry. I first had this dish during the time when I was working in Makati, Pasong Tamo area we used to take our lunch at neighborhood karinderias on the area. The best seller of one the karinderia was the curry dish of mixed pork and chicken.

Pork and Chicken Curry Recipe

The dish meat cuts are whole pork chops or chicken legs for easier servings. Each serving is a choice of either one. The blend of pork and chicken flavors is enhanced by the curry spices and coconut milk it was way better compared to the regular chicken curry.

Pork and Chicken Curry Dish

Here is the recipe and try it yourself to experience the difference


1/2 kilo pork chop
1/2 kilo chicken
1/2 head garlic, chopped
2 red bell pepper, julienne
2 thumb size ginger, cut into strips
1 medium size onion, chopped
2 small size potato, quartered
1 small size carrot, cut into wedges
2-3 stalk celery, sliced diagonally
1 small size sayote, sliced
3 c. coconut milk
1 c. coconut milk, pure
3 tbsp. curry powder
1/2 tsp. chilli powder
1/4 c. patis
1/4 c. cornstarch
salt and pepper
cooking oil

Cooking procedure:

Pork and Chicken Curry - Cooking Procedure

Cut chicken into serving pieces with the bones intact. Wash chicken and pork thoroughly, drain and keep aside. In a sauce pan quickly stir fry vegetables remove from pan and keep aside. In same sauce pan stir fry pork for 3 to 5 minutes now add in chicken and stir cook for another 2 to 3 minutes or until color turn to golden brown. Remove from pan, set aside. In same sauce pan sauté garlic, onion and ginger. Add pork and stir cook for 2 to 3 minutes, now add in chicken, patis, curry powder and chilli powder stir cook for another 2 to 3 minutes. Pour in 3 cups of coconut milk, simmer for 5 to 10 minutes. Add in potatoes and simmer for another 5 to 10 minutes or until pork, chicken and potatoes are cooked and tender. Add 1 cup of pure coconut milk and celery, cook for another 2 to 3 minutes. Now add in vegetables and season with salt and pepper to taste. Thicken sauce with cornstarch dissolve in 1/2 cup of water, add bell pepper and cook for another 1 to 2 minutes. Serve hot with a lot of rice.


  1. josiesagittarius@yahoo.comMay 18, 2011 at 8:30 PM

    i like this page really helps,i know how to cook but i still want to learn more.i find this page so interesting.i like all what you posted here.fun and you make it easy to understand hoe to and the ingredients needed is just within our reach.thanks and more power....god bless.......

  2. Hi Josie,
    Thanks for the nice compliments.


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