Pinoy Creamy Pork and Chicken Curry

Pinoy Creamy Pork and Chicken Curry. I am not sure if someone has ever used Nestle cream on a Pinoy version of curry. The idea came about when I decided to cook a usual Pinoy Pork and Chicken Curry and I forgot about the coconut cream or milk ingredient. Without the coconut milk I decided to use what was available that I thought would make a good substitute, I had in the cupboard a can of Nestle cream leftover from a macaroni recipe.

Before I go further, should you be looking for the usual version of the Pinoy curry I do have several post in the archives, check it out.

Chicken Wings Pinoy Curry Style

Fish Head Curry Pinoy Style

Pinoy Prawn Curry

Pinoy Pork Curry

Pinoy Beef Curry

Pinoy Fish Curry with Kalabasa

Seafood and Vegetable Green Curry

Thai Green Chicken Curry, Pinoy Style

Chicken Curry with Bamboo Shoots

Pinoy Chicken Curry

Pinoy Chicken & Pork Curry

Now making my Pinoy Creamy Pork and Chicken Curry is basically the same with my other Pinoy Curry recipes. As I have already mentioned above I just used cream instead of the usual coconut milk.

For this recipe I have opted to used the combination of pork, chicken and some chicken liver for the meat ingredients. I have used also whatever available vegetable in the fridge, potatoes, carrots and sayote. The other tweak that I made was adding tomatoes in addition to the ginger, garlic and onions sautéing ingredients. 

Here is the recipe of my Pinoy Creamy Pork and Chicken Curry, try it. 

Ingredients: 

1/2 kilo pork, cut to serving pieces 

1/2 kilo chicken, cut to serving pieces

1/4 kilo chicken liver 

1/2 head garlic, crushed, peeled, chopped 

2 thumb size ginger, skinned, cut into strips 

3 medium sized tomatoes, chopped 

2 medium size onions, peeled, chopped 

4 small size potatoes, skinned, quartered 

1 small size carrot, skinned, cut into wedges 

1 small size sayote, skinned, sliced 

1 small bunch kinchay, trimmed, chopped 

1 small can Nestle cream 

2-3 pieces long green chili 

3 tbsp. curry powder 

2-3 piece bay leaf 

1/4 cup fish sauce

1/2 cup oyster sauce

salt and pepper 

cooking oil 

Cooking procedure: 

In a wok sauté the garlic and ginger then add in the kinchay, onion and tomatoes, continue to stir cook until the tomatoes are wilted. Add in the pork and stir cook for 3 to 5 minutes, now add in the chicken and liver, continue to stir cook for 5 to 8 minutes. Now add in the some pepper, bay leaf, fish sauce, oyster sauce, curry powder and continue to stir cook for another 3 to 5 minutes. Pour in about 3 cups of water, bring to a boil and simmer for 5 to 10 minutes, add more water if required. Add in potatoes and simmer for another 5 to 8 minutes then add in the carrots and continue to cook for 3 to 5 minutes or until pork, chicken and potatoes are cooked and tender. Now add in the cream, long green chili and sayote, season with salt and pepper to taste. Cook for another 3 to 5 minutes or until the sauce is reduce to a creamy consistency. Serve hot with a lot of rice.