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–+ servings
Filipino Style Chicken Curry with coconut milk

Filipino Style Chicken Curry with Coconut Milk Delight

This Filipino Style Chicken Curry with coconut milk is a quick and flavorful dish perfect for weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tbsp Vegetable Oil Can substitute with olive oil or coconut oil.
  • 1 large Potato Cut into wedges; can replace with sweet potato.
  • 1 large Carrot Cut into wedges; any firm vegetable can be used.
  • 4 cloves Garlic Minced; can use garlic powder as substitute.
  • 1 medium Onion Chopped yellow or white onions work best.
Main Ingredients
  • 1 lb Chicken (thighs or drumsticks) Cut into pieces; can use pork or beef.
  • 2 tbsp Fish Sauce Can substitute with salt (2 tsp).
  • 2 tbsp Curry Powder Feel free to experiment with different types.
  • 1 tbsp Paprika Powder Optional; can substitute with smoked paprika.
  • ½ tsp Ground Black Pepper Can substitute with white pepper.
Creamy Sauce Ingredients
  • 1 can Coconut Milk Can be replaced with coconut cream.
  • 1 medium Green Bell Pepper Diced; can replace with other bell peppers.
  • 1 medium Fresh Chili Pepper Cut into pieces; can use dried chili flakes.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the potato and carrot wedges, frying them for about 5-7 minutes until they are lightly browned and tender. Remove the vegetables from the pan and set aside.
  2. In the same skillet, add the chopped onion and minced garlic. Sauté over medium heat for about 3 minutes until the onion becomes translucent and fragrant.
  3. Add the chicken pieces to the skillet, searing each side for about 2 minutes. Stir in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of paprika, and ½ teaspoon of ground black pepper. Cover and let it simmer for 5 minutes.
  4. Lower the heat and gently stir in one can of coconut milk, mixing well. Continue to simmer uncovered for about 10-15 minutes, allowing the sauce to thicken.
  5. Add back the fried potatoes and carrots, along with diced green bell pepper and fresh chili. Stir everything together and cook for an additional minute.
  6. Remove from heat and transfer your Filipino Style Chicken Curry to a serving dish. Serve hot over steamed jasmine rice or with crusty bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Avoid overcooking the coconut milk to maintain its creamy texture. You can adjust the spices to match your heat preference.

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