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Filipino Style Chicken Curry with coconut milk

Filipino Style Chicken Curry with Coconut Milk: Comfort in 25 Minutes

This Filipino Style Chicken Curry with coconut milk brings warmth and comfort to the table in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Vegetable Oil Provides the cooking medium and enhances flavor; substitute with any neutral oil.
  • 1 medium Potato Adds heartiness and texture; you can replace it with sweet potatoes for a hint of sweetness.
  • 1 medium Carrot Offers sweetness and vibrant color; feel free to add more root vegetables for diversity.
  • 3 cloves Garlic, minced Infuses the dish with a robust flavor; garlic paste works in a pinch.
  • 1 small Onion, chopped Contributes to the aromatic base; shallots serve as a great substitute.
  • 2 pounds Chicken The star of the dish; stick with bonier cuts like thighs for more flavor, or use breasts cut into smaller pieces.
  • 2 tablespoons Fish Sauce Enhances umami depth; soy sauce can be used if fish sauce isn’t available.
  • 2 tablespoons Curry Powder Defines the dish's primary flavor; a mild curry blend means less heat.
  • 1 tablespoon Paprika Powder Adds depth and color; omit if you prefer a milder spice profile.
  • ½ teaspoon Ground Black Pepper Enhances overall flavor wonderfully.
  • 1 can Coconut Milk Provides creaminess and richness; you can substitute with coconut cream for a thicker sauce.
  • 1 medium Green Bell Pepper Adds crunch and a pop of color; any sweet pepper works beautifully.
  • 1 piece Fresh Chili Pepper, cut Offers a kick of heat; adjust the quantity based on your heat preference.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium heat and add a splash of vegetable oil. Once hot, toss in the diced potato and carrot, frying them for about 4–5 minutes until they begin to brown. Remove from the skillet and set aside.
  2. In the same skillet, add a bit more oil if necessary, then sauté the minced garlic and chopped onion for about 2–3 minutes until fragrant and onion becomes translucent.
  3. Add the chicken pieces to the skillet, searing for 1 minute on each side until lightly browned. Mix in the fish sauce, curry powder, paprika, and black pepper. Stir together and cover, letting it simmer for about 5 minutes.
  4. Lower the heat slightly and pour in the coconut milk, stirring gently. Allow to simmer uncovered for about 10-15 minutes until the sauce thickens and the chicken is tender.
  5. Add the reserved potatoes, carrots, and chopped fresh chili pepper into the curry. Stir for another 1-2 minutes until all ingredients are warmed through. Serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 1000mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 250IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Stir frequently while simmering to maintain a creamy consistency and taste before serving to adjust the heat.

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