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Filipino Style Chicken Curry with coconut milk

Filipino Style Chicken Curry with Coconut Milk: A Cozy Delight

This Filipino Style Chicken Curry with Coconut Milk brings a comforting embrace in a bowl, ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Vegetable Oil Can substitute with canola or olive oil.
  • 1 large Potato Cut into wedges.
  • 1 large Carrot Cut into wedges.
  • 4 cloves Garlic Finely minced.
  • 1 medium Onion Yellow or white onion.
  • 2 pounds Chicken Thighs or drumsticks recommended.
  • 2 tablespoons Fish Sauce Can substitute with salt (2 tsp).
  • 2 tablespoons Curry Powder Choose mild if sensitive to heat.
  • 1 tablespoon Paprika Powder Optional, use smoked paprika for deeper taste.
  • ½ teaspoon Ground Black Pepper Adjust to taste.
  • 1 can Coconut Milk 400mL, can substitute with coconut cream.
  • 1 medium Green Bell Pepper Cut into squares.
  • 1 piece Fresh Chili Pepper Use dried chili flakes or omit for less spice.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the potato and carrot wedges. Fry for about 5-7 minutes, or until golden brown and tender. Remove and set aside.
  2. Lower the heat to medium and add the minced garlic and chopped onion. Sauté for about 3 minutes until the onions are translucent and fragrant.
  3. Add the chicken pieces to the skillet, searing for about 1 minute on each side until lightly browned.
  4. Stir in fish sauce, curry powder, paprika, and black pepper. Mix well and cover the skillet. Simmer for about 5 minutes.
  5. Pour in the coconut milk, stir gently, and cover. Let it simmer for 10-15 minutes until chicken is thoroughly cooked and the sauce thickens.
  6. Carefully add the fried potatoes, carrots, green bell pepper, and fresh chili pepper, stirring into the curry sauce. Cook for an additional minute.
  7. Remove from heat and serve hot over steamed rice.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 1000mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 1200IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Leftover curry can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.

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