Filipino Chicken Curry
A delightful dish that beautifully combines rich flavors and creamy textures, making it a comforting choice for any meal.
Servings: 4 servings
Calories: 400kcal
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!
Notes
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.