Filipino Chicken Curry

A creamy, flavorful dish with chicken and vegetables simmered in a coconut milk-based sauce, seasoned with curry powder.

Course Main Course

Cuisine Filipino

Diet Gluten Free

Servings

Calories 472kcal

Author Nora Rey

Cost $8-$10

Equipment

Heavy-bottomed pot or wok

Ingredients

2 pounds chicken pieces see note
2 tablespoons fish sauce
2 medium potatoes cut into bite-sized pieces; see note
1 medium carrot cut into bite-sized pieces; see note
½ green bell pepper cut into bite-sized pieces; see note
½ red bell pepper cut into bite-sized pieces; see note
2 tablespoons julienned ginger
6 garlic cloves minced
1 medium onion chopped
2 tablespoons curry powder see note
2 bay leaves
1 (13.5-oz) can coconut milk
Salt and pepper to to taste
Neutral oil for searing and sautéing

US Customary - Metric

Instructions

Season the chicken pieces with salt, pepper, and about 2 tablespoons of fish sauce. Let it sit while you prepare the rest of the ingredients.
Sear the chicken in a bit of oil over medium-high heat. Do it in batches to avoid overcrowding. Once browned, transfer to a plate and set aside.
Add more oil, if needed. Sear the potatoes and carrots until they slightly form a crust on the outside. Add the green and red bell peppers, and continue to sear until they slightly char. Season with salt and pepper, then transfer to a plate.
Add a bit more oil, if necessary. Sauté the ginger over medium heat until fragrant and lightly toasted. Add the garlic and onion, and continue to sauté until sorftened.
Sprinkle the curry powder over the sautéed aromatics and add the bay leaves. Stir and cook for about a minute until the curry powder becomes fragrant.
PRO TIP: Blooming is the process of heating spices in oil. It helps release their flavors and aromas.
Return the chicken pieces and pour in the coconut milk. Mix to combine all the ingredients. Turn up the heat and bring the mixture to a boil.
Reduce the heat to medium and cover. Simmer for 20-30 minutes, until the chicken is cooked through and the sauce has thickened slight
Add the potatoes and carrots. Continue to cook for an another 5-10 minutes, or until the vegetables are cooked through but still retain some bite. Then, add the bell peppers and cook briefly, just long enough to heat them through while they remain crisp and vibrant.
If the curry is too thick, add a bit of water to reach your desired consistency. If you prefer a thicker sauce, remover the lid and simmer for a few more minutes to reduce. Taste and adjust the seasoning as needed, then turn off the heat.

Notes

Chicken: You can use any part of the chicken you preferr. Cut them into small pieces for even cooking. If using boneless pieces, remember to reduce the cooking time accordingly.
Vegetables: Choose potaotes that hold their shape when cooked, such as Yukon Gold or red potatoes. You can use other vegetables like cauliflower, chayote, eggplant, green beans, sweet potatoes, or mushrooms.
Curry powder: There are many types of curry powder available. Feel free to use your favorite brand or blend. I personally prefer using Japanese curry powder, specifically the S&B brand. This blend is savory with a mild heat level, and includes spices like turmeric, coriander, fenugreek, and cumin.

Nutrition