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Filipino Style Chicken Curry with coconut milk

Filipino Style Chicken Curry with Coconut Milk Bliss

A delightful Filipino style chicken curry with coconut milk, perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Vegetable Oil Can substitute with any neutral oil like canola.
  • 1 medium Potato Sweet potato can be used for an interesting twist.
  • 1 medium Carrot Parsnip serves as a great alternative.
  • 1 tablespoon Garlic Minced; garlic powder can be a convenient substitute.
  • 1 small Onion Shallots work well as an alternative.
For the Protein
  • 2 lbs Chicken Preferably thighs for better flavor; can substitute with pork, beef, or turkey.
For Flavor
  • 2 tablespoons Fish Sauce Soy sauce can be a suitable stand-in.
  • 2 tablespoons Curry Powder Adjust according to taste.
  • 1 teaspoon Paprika Powder Optional; fine to omit if unavailable.
  • to taste teaspoon Black Pepper Tweak according to your spice preference.
For Creaminess
  • 1 can Coconut Milk 400ml; powdered coconut milk can be dissolved in water as an alternative.
For Texture
  • 1 medium Green Bell Pepper Any bell pepper will do or can simply omit.
  • to taste Fresh Chili Pepper Or can use dried chili flakes; omit for milder curry.

Equipment

  • large pan

Method
 

Cooking Steps
  1. In a large pan over medium heat, pour about 2 tablespoons of vegetable oil. Allow it to warm for 1-2 minutes until shimmering. Add potato and carrot wedges, frying them gently for about 3-4 minutes until lightly browned. Remove the vegetables and set aside.
  2. In the same pan, add 1 tablespoon of minced garlic and 1 small chopped onion. Sauté for about 2-3 minutes until they become translucent and fragrant.
  3. Introduce 2 lbs of chicken pieces to the pan, spreading them across the surface. Sear for roughly 1 minute on each side until golden-brown crust forms.
  4. Once chicken is seared, pour in 2 tablespoons of fish sauce, followed by 2 tablespoons of curry powder and black pepper. Stir to combine and cover the pan. Allow to simmer for about 5 minutes.
  5. Lower the heat and pour in 1 can (400ml) of coconut milk. Gently stir to combine, then let simmer uncovered for 10-15 minutes, or until chicken is cooked and sauce has thickened.
  6. Once chicken is tender, fold in reserved carrots, potatoes, 1 chopped green bell pepper, and fresh chili pepper if desired. Cook together for another minute.
  7. Serve over jasmine rice or your preferred side.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 1100IUVitamin C: 10mgCalcium: 25mgIron: 2.5mg

Notes

Ensure to simmer the curry for at least 10-15 minutes after adding coconut milk for enhanced flavors. Adjust spice levels and feel free to incorporate additional veggies for extra nutrition.

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