Filipino Chicken Curry Recipe
Filipino Chicken Curry is a delightful dish that beautifully combines rich flavors and creamy textures that make it a comforting choice for any meal. The marriage of tender chicken, fragrant spices, and luscious coconut milk creates a savory experience that is both satisfying and delicious. Whether you’re looking to bring a taste of the Philippines to your table or simply want a new family favorite, this Filipino Chicken Curry recipe is sure to impress.
Ingredients
- 2 lbs. (900 g) chicken cut into serving pieces
- 1 tablespoon (15 g) curry powder
- 1 piece potato cubed
- 4 cloves garlic minced
- 2 stalks celery sliced
- 1 piece red bell pepper sliced
- 2 pieces long green pepper
- 1 piece onion chopped
- 2 thumbs (approximately 2 inches) ginger cut into strips
- 2 cups (500 ml) coconut milk
- 1/2 cup (120 ml) all-purpose cream optional
- 1 cup (240 ml) water
- Fish sauce to taste
- Ground black pepper to taste
Directions
- Heat oil in a pan over medium heat.
- Fry the cubed potato for 1 minute per side until light golden brown. Remove from the pan and set aside.
- In the same pan with the remaining oil, sauté minced garlic, chopped onion, sliced celery, and ginger strips until the onion softens.
- Add the chicken pieces to the pan and sauté until the outer part turns light brown.
- Add 1 tablespoon of fish sauce and continue sautéing for 1 minute for extra flavor.
- Pour in the coconut milk and water, then bring to a boil.
- Stir in the curry powder until it is completely dissolved.
- Cover the pan and cook on low to medium heat until the liquid reduces to half, about 15-20 minutes.
- Add the sliced red bell pepper and the fried potato back into the pan, cooking together for another 5 minutes.
- Taste and season with additional fish sauce and ground black pepper as needed.
- If desired, stir in the all-purpose cream for an extra creamy finish.
- Transfer to a serving bowl, serve, and enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6
Nutrition Info: Approximately 400 calories per serving.
How to serve
Filipino Chicken Curry is best served hot over a steaming bowl of jasmine rice or, for a heartier option, with warm naan or bread. Garnish with fresh herbs like cilantro or green onions for added flavor and presentation. This dish is perfect for family gatherings, potlucks, or as a satisfying weeknight dinner.
FAQs
1. Can I use other meats for Filipino Chicken Curry?
Yes! You can substitute chicken with pork, beef, or even shrimp, adjusting the cooking times as needed.
2. Is it possible to make Filipino Chicken Curry spicier?
Absolutely! You can add more long green peppers or even include chili flakes or fresh chilies to enhance the heat to your preference.
3. Can I prepare Filipino Chicken Curry in advance?
Yes, this dish can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving for the best flavor.
Filipino Chicken Curry
Ingredients
Main ingredients
- 2 lbs chicken cut into serving pieces
- 1 tablespoon curry powder 15 g
- 1 piece potato cubed
- 4 cloves garlic minced
- 2 stalks celery sliced
- 1 piece red bell pepper sliced
- 2 pieces long green pepper
- 1 piece onion chopped
- 2 thumbs ginger cut into strips Approximately 2 inches
- 2 cups coconut milk 500 ml
- 1/2 cup all-purpose cream optional 120 ml
- 1 cup water 240 ml
- Fish sauce to taste
- Ground black pepper to taste
Instructions
Preparation
- Heat oil in a pan over medium heat.
- Fry the cubed potato for 1 minute per side until light golden brown. Remove from the pan and set aside.
- In the same pan with the remaining oil, sauté minced garlic, chopped onion, sliced celery, and ginger strips until the onion softens.
- Add the chicken pieces to the pan and sauté until the outer part turns light brown.
- Add 1 tablespoon of fish sauce and continue sautéing for 1 minute for extra flavor.
- Pour in the coconut milk and water, then bring to a boil.
- Stir in the curry powder until it is completely dissolved.
- Cover the pan and cook on low to medium heat until the liquid reduces to half, about 15-20 minutes.
- Add the sliced red bell pepper and the fried potato back into the pan, cooking together for another 5 minutes.
- Taste and season with additional fish sauce and ground black pepper as needed.
- If desired, stir in the all-purpose cream for an extra creamy finish.
- Transfer to a serving bowl, serve, and enjoy!
