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Filipino Style Chicken Curry with coconut milk

Creamy Filipino Style Chicken Curry with Coconut Milk Magic

This Quick and Creamy Filipino Style Chicken Curry with Coconut Milk is perfect for busy weeknights, delivering heartwarming flavor in under 20 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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Vegetable Oil Can substitute with canola or olive oil.
  • 1 medium Potato Diced; sweet potato can be an alternative.
  • 1 medium Carrot Sliced; bell peppers can be used for variation.
  • 3 cloves Garlic Minced; garlic powder (1 tsp) can be a quick substitute.
  • 1 small Onion Chopped; shallots can be used for a milder taste.
  • 2 pounds Chicken Opt for thighs or drumsticks for juicier meat.
  • 2 tablespoons Fish Sauce Can substitute with soy sauce or 2 tsp of salt.
  • 2 tablespoons Curry Powder Adjust based on heat preference.
  • 1 tablespoon Paprika Powder Can be omitted for a more straightforward taste.
  • ½ teaspoon Ground Black Pepper Freshly ground offers superior flavor.
  • 1 can (400 mL) Coconut Milk Can swap with coconut cream for thicker curry.
  • 1 medium Green Bell Pepper Chopped; other veggies like peas can be used.
  • 1 small Fresh Chili Pepper Sliced; dried chili flakes can be a substitute.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat vegetable oil over medium heat. Add diced potato and sliced carrot and fry for 5-7 minutes until fork-tender and lightly golden. Remove and set aside.
  2. In the same pan, add more oil if necessary. Sauté minced garlic and chopped onion for 2-3 minutes until translucent.
  3. Add chicken pieces to the pan, searing for 5-6 minutes until lightly browned on all sides.
  4. Stir in fish sauce, curry powder, paprika, and black pepper. Mix well, cover, and simmer for 5 minutes.
  5. Pour in coconut milk, stir to combine, and lower the heat. Simmer uncovered for 20-30 minutes.
  6. Fold in sautéed carrots and potatoes, chopped green bell pepper, and sliced chili pepper. Cook for an additional minute.
  7. Serve hot over cooked rice or with crusty bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

This dish can be customized with different meats and vegetables to suit personal tastes.

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