Pinoy Style Chicken Curry
A creamy, comforting Filipino chicken curry using coconut milk, perfect for any occasion.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 500 grams chicken thighs Recommended for juiciness.
- 1 cup coconut milk Use full-fat for creaminess.
- 2 medium potatoes Classic addition.
- 1 medium bell pepper Can use red, green, or yellow.
- 1 medium onion Fresh preferred.
- 4 cloves garlic Fresh garlic only.
- 1 teaspoon curry powder Adjust to taste.
- 2 tablespoons fish sauce Optional but recommended for flavor.
- 1 medium carrot Optional for sweetness.
- 1 tablespoon calamansi juice For marinating chicken.
Instructions
Preparation
- Marinate chicken thighs in salt, pepper, and calamansi juice for 15 minutes.
- In a pan, sear the marinated chicken until golden brown on both sides.
Cooking
- Add chopped garlic and onion to the pan; sauté until fragrant.
- Stir in bell peppers, potatoes, and carrots; cook briefly.
- Add curry powder and toast for a minute.
- Pour in coconut milk and bring to a simmer.
- Let it simmer until chicken is cooked through and sauce thickens.
Notes
Serve with rice and extra coconut milk sauce to enhance the dish. Leftovers are great as sandwiches with pan de sal.