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–+ servings

Filipino Chicken Curry

Saif Al Deen Odeh
A Pinoy style chicken curry mixed with potatoes, carrots, and bell pepper cooked in coconut milk.
4.91 from 22 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Poultry and Chicken Recipes
Cuisine Asian, Filipino
Servings 4
Calories 567 kcal

Ingredients
  

  • 500 grams of chicken
  • 1.5 cups of coconut milk
  • 1 cup of water
  • 2 tablespoon of yellow curry powder
  • 1 Medium Red Onion, chopped
  • 5 cloves Garlic, chopped
  • 1 thumb-size ginger
  • Vegetable oil for sautéing and pan-frying

Condiment and Seasoning

  • 2 tablespoons Fish Sauce
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper

Vegetables

  • 1 Medium Green Bell Pepper, cut into smaller pieces
  • 2 Medium Potatoes, cut into 2 inches cubed
  • 1 Large Carrot, sliced

Instructions
 

  • Add vegetable oil to the cooking pot. Once hot, add the ginger and garlic. Stir for 30-45 seconds.
  • Add the chopped red onion. Stir till it turns translucent.
  • Add the chicken leg. Give a quick stir before adding the 1 tablespoon of curry powder. Stir again before pouring the water.
  • Once it’s boiling, leave the chicken for 5 minutes before pouring the coconut milk or cream. Gently mix to combine. Let it simmer for 30 minutes in total
  • Once you simmered for at least 10 minutes, add the salt, black pepper, and the remaining curry powder (1 teaspoon) to the coconut milk-water stew.
  • Add vegetable oil to a separate cooking pan. When hot, add a sliced carrots and pan-fry it for a few minutes till it’s almost half-cooked. Remove it from the pan and transfer it to the plate. Set it aside.
  • Add large cubed potatoes. Repeat the same process as how you half-cooked the carrot. It doesn’t have to be soft. Set it aside on the same plate.
  • Once you already simmered for almost 25 minutes, add the cut bell pepper and half-cooked carrot to the cooking pot first. Let it cook for 5 minutes before adding the half-cooked potatoes. 
  • Stir gently and let it cook further till the chicken and vegetables are fully cooked and soft.  
  • Add fish sauce since this is what gives the flavor of the curry stew. 
  • Serve it with rice and you are done. Enjoy!

Notes

  • You can use coconut cream instead of coconut milk
  • Add green chilies if you want it mildly spicy
  • You can switch potatoes or carrots with green papaya

Nutrition

Serving: 1gCalories: 567kcalCarbohydrates: 32gProtein: 41.9gFat: 31.4gSaturated Fat: 21.7gCholesterol: 111mgSodium: 841mgPotassium: 1225mgFiber: 7.1gSugar: 8.3gCalcium: 86mgIron: 5mg
Keyword chicken curry pinoy, filipino chicken curry, filipino chicken curry recipe
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