Filipino Chicken Curry
A creamy and flavorful Filipino chicken curry made with coconut milk, potatoes, and carrots, perfect for a cozy meal.
Servings: 4 servings
Calories: 500kcal
Ingredients
Main Ingredients
- 1 kg Chicken (thighs or drumsticks) Use bone-in for juiciness.
- 2 pieces Big potatoes Peeled and chunked.
- 2 pieces Carrots Adjust according to preference.
- 1 piece Onion Chopped.
- 3 cloves Garlic Minced.
- 1 piece Bell pepper Optional, for color.
- 2 tablespoons Curry powder Classic yellow works best.
- 400 ml Coconut milk Full-fat canned version.
- 1 tablespoon Fish sauce Can use salt as a substitute.
- 2 tablespoons Cooking oil For sautéing.
- 1 pinch Black pepper
- 1 piece Chili Optional, if you like it spicy.
Instructions
Preparation
- Heat oil in a pot. Add chopped onions and sauté until translucent.
- Add minced garlic and sauté carefully to avoid burning.
- Add chicken pieces and brown on all sides.
- Pour in the fish sauce and let it sizzle.
- Sprinkle in the curry powder and stir for 30 seconds.
- Pour in the coconut milk and stir until combined.
Cooking
- Add the potato and carrot chunks to the pot.
- Cover and simmer for about 10-15 minutes, stirring occasionally.
- Add bell peppers in the last few minutes of cooking.
- Adjust seasoning with fish sauce or salt as needed.
Serving
- Serve over steamed jasmine rice.
- Garnish with chopped green onions and a squeeze of calamansi if desired.
Notes
The curry tastes even better the next day. Store in an airtight container for up to three days in the fridge or freeze for longer storage.