Chicken Curry

Filipino-style coconut chicken curry is hearty, tasty, and sure to

be a family favorite Easy to make with only a handful of
ingredients, cooks in one pan, and is ready in an hour. Perfect for
busy weeknights!

Prep Time Cook Time Total Time

15 mins 45 mins 1 hr
4.08 from 105 votes

Course: Main Entree Cuisine: Filipino Servings: 6 Servings

Calories: 569kcal Author: Lalaine Manalo

Ingredients
1/4 cup canola oil
2 medium potatoes, peeled and quartered
2 large carrots, peeled and cubed
1/2 green bell pepper, cored, seeded and cut into cubes
1/2 red bell pepper, cored, seeded and cut into cubes
1 onion, peeled and cubed
3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 (3 pounds) bone-in chicken, cut into serving pieces
1 tablespoon fish sauce
1 cup coconut milk
1 cup water
2 tablespoons curry powder
salt and pepper to taste

Instructions
1. In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes
or until lightly browned and tender. Remove from pan and drain on paper towels.
2.  Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper
towels.
3. Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for
about 30 to 40 seconds. Remove from pan and set aside. 
4. Add onions, garlic, and ginger and cook until softened. 
5. Add chicken and cook, stirring occasionally until lightly browned.
6.  Add fish sauce and continue to cook for about 1 minute.
7. Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
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 8. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
9. Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
10. Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until
sauce starts to thicken. 
11. Season with salt and pepper to taste. 
12. Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

Notes
For a smooth and creamy sauce, do not bring it to a rapid boil and cook at a gentle
simmer lest the coconut milk curdles and separate.
Once the curry powder is added, give the sauce a few minutes to slow cook to allow the
spices to release their flavors.
Prefer a thicker consistency? Simmer uncovered so the excess liquid evaporates quickly
and the sauce reduces without overcooking the meat and vegetables.

Nutrition
Calories: 569kcal | Carbohydrates: 8g | Protein: 33g | Fat: 45g | Saturated Fat: 16g | Cholesterol:
189mg | Sodium: 408mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3914IU | Vitamin
C: 24mg | Calcium: 45mg | Iron: 3mg
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