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Filipino Chicken Curry on a plate.
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Filipino Chicken Curry Recipe

Chicken and vegetables cooked in coconut milk and curry powder.
Course Main Course
Cuisine Filipino
Diet Gluten Free
Servings 6
Calories 472kcal
Author Nora Rey
Cost $8-$10

Equipment

  • Pot or wok

Ingredients

  • 2 pounds chicken pieces
  • 2 tablespoons fish sauce
  • 2 medium potatoes cut into bite-sized pieces
  • 1 medium carrot cut into bite-sized pieces
  • ½ green bell pepper cut into bite-sized pieces
  • ½ red bell pepper cut into bite-sized pieces
  • 2 tablespoons julienned ginger
  • 6 garlic cloves minced
  • 1 medium onion chopped
  • 2 tablespoons curry powder
  • 2 bay leaves
  • 1 (13.5-ounce) can coconut milk
  • Salt and pepper
  • Neutral oil
US Customary - Metric

Instructions

  • Season chicken with salt, pepper, and fish sauce. Set aside.
  • Sear chicken in a little oil over medium-high heat until lightly browned. Transfer to a plate.
  • Sear potatoes and carrots until lightly browned. Add bell peppers and cook until slightly charred. Transfer to a plate.
  • Sauté ginger until fragrant. Add garlic and onion; cook until softened.
  • Add curry powder and bay leaves. Stir for about a minute to bloom the curry powder.
  • Return chicken to the pot and add coconut milk. Stir and bring to a boil.
  • Lower heat and cover. Simmer for 20 to 30 minutes, until chicken is cooked through.
  • Add potatoes and carrots; cook until tender. Add bell peppers and cook briefly. Taste and adjust, then turn off the heat.

Notes

  • Chicken: Use any chicken cut. Cut into smaller pieces for even cooking; boneless chicken cooks faster.
  • Vegetables: Yukon Gold or red potatoes hold their shape well. Chayote, green beans, eggplant, sweet potatoes, or mushrooms also work.
  • Curry powder: Use any brand you like. I like S&B for its mild, savory flavor.
 
Cooking Tips
  • Sear chicken in batches so it browns well.
  • Cook curry powder for a minute to bring out the flavor.
  • Add vegetables later so they don’t get mushy.
  • Adjust the sauce with water or simmer uncovered to thicken.

Nutrition

Calories: 472kcal | Carbohydrates: 19g | Protein: 22g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 654mg | Potassium: 661mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2214IU | Vitamin C: 40mg | Calcium: 47mg | Iron: 2mg