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Filipino Style Chicken Curry with coconut milk

Creamy Filipino Style Chicken Curry with Coconut Milk Delight

This Filipino Style Chicken Curry with Coconut Milk is a quick and comforting dish perfect for family dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Vegetable oil Olive oil can be a healthier substitute.
  • 1 medium Potato Waxy potatoes for better texture.
  • 1 medium Carrot Can be replaced with bell pepper.
  • 2 cloves Garlic (minced) Fresh garlic is preferable.
  • 1 small Onion (chopped) Shallots can be used as an alternative.
  • 2 pounds Chicken Tender cuts like thighs or drumsticks are best.
  • 2 tablespoons Fish sauce Can substitute with salt or soy sauce.
  • 2 tablespoons Curry powder Adjust to your taste preference.
  • 1 tablespoon Paprika powder Optional for depth and color.
  • 0.5 teaspoon Ground black pepper Adjust based on spice tolerance.
  • 1 can Coconut milk 400 mL, essential for creaminess.
  • 1 medium Green bell pepper Cut into squares.
  • 1 small Fresh chili pepper Cut into pieces; can substitute with dried chili flakes.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat vegetable oil over medium heat. Add the potato and carrot, frying until lightly browned and tender, about 5-7 minutes. Remove and set aside.
  2. In the same skillet, add minced garlic and chopped onion. Sauté until the onion becomes translucent, about 3-4 minutes.
  3. Add chicken pieces to the pan, searing on both sides for about 1-2 minutes until golden brown.
  4. Stir in fish sauce, curry powder, optional paprika, and ground black pepper. Cover and let simmer for 5 minutes.
  5. Reduce heat to low and pour in coconut milk, stirring gently. Simmer uncovered for 10-15 minutes or until the sauce thickens.
  6. Add back the cooked potatoes, carrots, green bell pepper, and fresh chili. Cook for 1 more minute.
  7. Serve hot with steamed rice.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Use bony cuts of chicken for more flavor. Adjust sauce thickness by simmering longer. Taste and adjust seasoning before serving.

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