January 12, 2026

Honduras Chicken Curry

Posted by HI Cookery under 01 January | Tags: , , , , |
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Honduras Chicken Curry

(Pollo al Curry de Honduras)

January 12: National Curried Chicken Day

We love all kinds of chicken curries and were pleasantly surprised that Honduras, a country in Central America, had its own version. India, where curry—mixed spices—originated, is so far away geographically. But when the Caribbean area was also known as West Indies, curry made its way to nearby Honduras.

We mixed our own spices to marinate the chicken pieces and stewed them in coconut milk infused with ginger and basil. This recipe is easy and flavorful with pantry staples and the basil plant that Highlander is now growing in his little garden. The warm spices in this chicken curry are great for cold winter weather in the Northern Hemisphere and especially on National Curried Chicken Day.

Recipe

(Adapted from Qué Tal Café)

Ingredients

  • 2-3 chicken breasts, boneless and skinless
  • ½ teaspoon ground caradmom
  • ½ teaspooon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon chili powder
  • Salt and pepper to taste
  • 1 inch grated ginger
  • 1 large onion, diced
  • 1 jalapeño pepper, de-seeded and minced
  • 5 cloves garlic, minced
  • 1 tablespoon oil
  • 1 can unsweetened coconut milk
  • 2 teaspoons cornstarch
  • 3 tablespoons fresh basil, chopped (additional leaves for optional garnish)

Directions

In a small bowl, combine the spices: cardamom, coriander, cumin, turmeric, chili powder, salt and pepper. Mix with the chicken pieces. Cover and marinate for at least two hours. Meanwhile, grate the ginger, dice the onions and mince the jalapeño and garlic cloves. Set aside.

When ready to cook the chicken, heat a skillet on medium high and saute the onions, jalapeño and garlic in oil for 3-5 minutes or until onions are softened. Stir in the chicken and cook until no longer pink on the outside. Lower heat. In a measuring cup, mix together the coconut milk with cornstarch.

Slowly pour the coconut milk mixture over the chicken. Add the ginger and chopped basil. Mix well. Cover and simmer for 5-10 minutes until the chicken is cooked through. Serve hot in a bowl and garnish with basil leaves.

Notes

  • Qué Tal Café in Honduras has since closed. The link to their recipe and online cookbook is no longer available.
  • Muchas gracias (thank you very much) to Lisa L. for the little wooden painting in the final food photo above. She was serving in Honduras for a U.S. Navy Expeditionary Medical Unit mission and got a unique souvenir for us.
  • Search our blog for more curried chicken and chicken curry recipes.

 

January 12, 2021

Qorma Lawand

Posted by HI Cookery under 01 January | Tags: , , , , , |
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Qorma Lawand

(Afghani Chicken Curry)

January 12: National Curried Chicken Day

We love eating curried chicken and have featured different recipes from around the world—from stews to dumplings and sandwiches. Here is another one from Afghanistan for National Curried Chicken Day. Qorma Lawand has a milder flavor than other chicken curried stews but it is still delicious, hearty and satisfying. Instead of using the curry spice, we made our own nut paste marinade and onion gravy mixture for a fresh flavor. Try this Afghani chicken curry over Kabuli Pulao (Afghani pilaf) or basmati rice for a complete meal combination. بفرماييد • نوش جان ښه اشتیا ولری •

Recipe

(Adapted from Whats4Eats)

Ingredients for the nut paste marinade

  • 2 pounds chicken, boneless and skinless, cut into bite-sized pieces
  • ½ cup cashew nuts
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and grated
  • ½ cup water

Ingredients for the spice mixture

  • 2 teaspoons turmeric
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg

Ingredients for the onion gravy

  • 1 large onion, chopped
  • ¼ cup ghee (clarified butter) or oil
  • 1-2 chili peppers, sliced thinly
  • 1 cup plain yogurt (whole or full fat)
  • water
  • salt and pepper to taste
  • 1 bay leaf
  • ½ cup cilantro, chopped

Directions

Make the marinade for the chicken by placing the nuts, garlic, ginger and water in a food processor or blender. Puree until smooth. Pour into a bowl. Stir the chicken pieces in the marinade. Cover and chill for at least one hour (overnight is best).

Prepare the spice mixture by combining in a small cup or bowl the turmeric, cinnamon, cardamom, cloves and nutmeg. Set aside.

Chop the onions and slice the chili peppers. Heat a skillet on medium high with ghee or oil. Stir in the spice mixture.

Saute the onions until softened. Stir in the sliced chili peppers. Add the chicken and simmer for about 5-7 minutes. Stir in the yogurt.

Add enough water to make a gravy to desired thickness or soupiness. Season with salt and pepper to taste. Add the bay leaf. Cover and lower heat to medium low. Cook for 35-45 minutes, adding more water if necessary. Adjust seasonings. Discard the bay leaf. Stir in the cilantro leaves.  Serve hot with rice.

Notes

  • Search our blog for other Afghani recipes.
  • Search our blog for other chicken curry recipes.
 

January 12, 2018

Filipino Chicken Curry

Posted by HI Cookery under 01 January | Tags: , , , , |
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Filipino Chicken Curry

January 12: National Curried Chicken Day

We have cooked different chicken curries for our blog before. But Islander seems to have gone back to the basics with her family’s Filipino-style chicken curry recipe for National Curried Chicken Day. This tasty dish is sometimes served at Filipino buffets and fiestas.

The Philippines were ruled by the Indianized kingdom of the Hindu Majapahit, Khmer Empire and Buddhist Srivijaya for 2,000 years before the islands were colonized by Spain. There is still a big population of Indians in some areas. Thus, the Indian culture has influenced Filipino cuisine. This recipe fuses Indian curry spices with sour patis (Filipino fish sauce) to give this dish its distinct flavor.

For a Filipino fusion food, try this Pinoy-style chicken curry recipe on National Curried Chicken Day.

Recipe

  • 1-2 pounds chicken legs or thighs
  • 3 tablespoons oil
  • 2 medium potatoes, peeled and cubed
  • 1 small onion, quartered
  • 2 garlic cloves, smashed
  • 1 tablespoon patis (fish sauce)
  • 3 tablespoons curry powder
  • 1 cup water
  • ½ – 1 cup baby carrots
  • 1 can (14 ounces) coconut milk
  • 1 bell pepper, cut into large squares
  • Salt and pepper to taste

Directions

Prepare the vegetables by cutting the potatoes, onion and bell peppers. Set aside.

Heat 2 tablespoons of the oil in a large pot. Cook the potatoes on medium high heat for about 5-7 minutes, stirring occasionally so they don’t stick to the pot. Transfer to a bowl and set aside. In the same pot, add 1 tablespoon of oil and lightly brown the chicken pieces. Add the onions and garlic to the chicken and sauté until the onions have softened. Season with patis (fish sauce).

Sprinkle in the curry powder. Stir well with the water. Add the carrots and potatoes. Cover, lower the heat to medium and simmer for about 20 minutes, stirring occasionally.

Stir in the coconut milk. Mix in the bell peppers. Season with salt and pepper to taste. Cook for another 10 minutes. Transfer to a large serving bowl. Serve hot with rice.

Notes

  • Bottled patis (fish sauce) may be found in the Asian section of some grocery stores or in Asian markets.
  • Search our blog for more chicken curry recipes.
  • Find more Filipino recipes under the ethnic section of our Theme Menus.

 

 

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