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Filipino Style Chicken Curry with coconut milk

Filipino Style Chicken Curry with Coconut Milk: Comfort in a Bowl

This Filipino Style Chicken Curry with coconut milk is a comforting embrace in a bowl, ready in under 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Curry Base
  • 2 tablespoons Vegetable Oil Provides necessary fat for frying and enhances flavors.
  • 1 small Onion Contributes to the base flavor of the curry.
  • 3 cloves Garlic, minced Elevates the overall aroma and flavor through sautéing.
Vegetables
  • 1 medium Potato Adds heartiness and texture; cut into wedges for even cooking.
  • 1 medium Carrot Introduces sweetness and color.
  • 1 medium Green Bell Pepper Offers crunch and freshness.
Protein & Seasoning
  • 2 pounds Chicken The primary protein; select bonier parts for more flavor.
  • 2 tablespoons Fish Sauce Adds umami depth.
  • 0.5 teaspoon Ground Black Pepper Introduces a subtle kick.
Spice Mix
  • 2 tablespoons Curry Powder The essential spice mix that defines the dish.
  • 1 tablespoon Paprika Powder Aids in color and mild flavor enhancement; optional.
Creaminess
  • 1 can Coconut Milk Creaminess and a rich layer of flavor; 400mL.
  • Fresh Chili Pepper or Dried Chili Flakes For added heat; adjust quantity based on spice preference.

Equipment

  • Medium pan

Method
 

Step-by-Step Instructions
  1. In a medium pan over medium heat, heat 2 tablespoons of vegetable oil. Add the potato and carrot wedges, frying them until golden brown and tender, about 5–7 minutes. Remove and set aside.
  2. In the same pan, add another splash of oil if needed, and sauté the minced onion and garlic over medium heat until translucent and fragrant, roughly 2–3 minutes.
  3. Increase the heat to medium-high and add the chicken pieces. Sear for about 1 minute on each side until lightly browned.
  4. Pour in the fish sauce, curry powder, paprika, and black pepper. Stir well to coat the chicken and simmer for about 5 minutes.
  5. Remove the lid and add the coconut milk, stirring to combine. Allow to simmer gently until the sauce thickens slightly, about 10 minutes.
  6. Fold in the reserved potato, carrot, and chopped green bell pepper with any chili for heat, cooking for an additional minute.
  7. Transfer to a serving dish and pair with steamed white rice. Enjoy!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 750mgFiber: 5gSugar: 5gVitamin A: 1800IUVitamin C: 30mgCalcium: 40mgIron: 3mg

Notes

Choose bonier cuts of chicken for maximum flavor and add lime or lemon for brightness if the curry is too rich.

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