Creamy Filipino Chicken Curry
This creamy Filipino chicken curry with coconut milk is a hearty, soul-warming dish that's easy to make and perfect for a comforting meal.
Servings: 4 servings
Calories: 500kcal
Ingredients
For the Curry
- 1 kg chicken, cut into serving pieces Thighs or drumsticks for extra juiciness
- 2-3 medium potatoes, peeled and chunked big
- 1 large carrot, sliced into thick coins
- 1 red bell pepper, chunked
- 1 green bell pepper, chunked or sliced
- 1 large onion, diced rough
- 3-4 cloves garlic, smashed and minced
- 1 thumb-size piece ginger, peeled and sliced thin
- 1 can (400 ml) coconut milk (full-fat) Not the 'lite' version
- 2-3 tablespoons curry powder The yellow kind, but variations are fine
- 2 tablespoons fish sauce Essential for flavor
- 1 cup water or chicken broth
- 2-3 tablespoons cooking oil
- to taste salt and ground pepper
Instructions
Cooking
- Heat the oil in a big pot over medium heat. Toss in the onion, garlic, and ginger, stirring until fragrant.
- Add the chicken pieces and brown them for about 4-5 minutes on each side.
- Sprinkle in the curry powder, stirring to coat the chicken.
- Add the fish sauce, coconut milk, and water. Mix well.
- Add the potato and carrot pieces, bring to a simmer, and cover for 18-20 minutes until the chicken is cooked and the potatoes are tender.
- Uncover, add the bell peppers, and cook for another 5 minutes to retain their crunch.
- Taste and adjust salt or pepper as needed.
Notes
For creamier curry, stir in extra coconut milk at the end. Meal prep friendly; flavors improve overnight. Don't freeze the dish as it may alter the texture of veggies.