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Filipino Style Chicken Curry

Filipino Style Chicken Curry: Creamy Comfort in 30 Minutes

Discover the delightful flavors of Filipino Style Chicken Curry, a comforting dish perfect for family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Filipino
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Vegetable Oil Used for frying; any cooking oil can work as a substitute.
  • 1 medium Potato Adds heartiness; swap with sweet potato for a touch of sweetness.
  • 1 medium Carrot Brings natural sweetness and color; frozen mixed vegetables can be used.
  • 3 cloves Garlic (minced) Builds aromatic flavor; fresh garlic is best.
  • 1 small Onion (chopped) Enhances flavor depth; either yellow or white onions work.
  • 2 pounds Chicken Dark meat offers richer flavor; pork or beef can be used.
  • 2 tablespoons Fish Sauce Boosts umami flavor; use salt if unavailable.
  • 2 tablespoons Curry Powder Essential for authentic taste; opt for mild if preferred.
  • 1 tablespoon Paprika Powder Adds depth and color; optional.
  • 0.5 teaspoon Ground Black Pepper For seasoning; adjust to taste.
  • 1 can Coconut Milk Provides creamy richness; can use half coconut cream and half water.
  • 1 medium Green Bell Pepper (cut into squares) Adds fresh crunch; any bell pepper variety can be used.
  • 1 piece Fresh Chili Pepper (cut into 4-5 pieces) For extra kick; adjust according to spice tolerance.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add potato and carrot wedges, frying until golden brown, about 5-7 minutes. Remove and set aside.
  2. In the same pan, lower the heat and add minced garlic and chopped onion. Sauté for 2-3 minutes until the onion is translucent.
  3. Add chicken pieces to the skillet and sear for 1-2 minutes on each side until golden-brown.
  4. Stir in fish sauce, curry powder, paprika, and black pepper. Simmer covered for 5 minutes to meld the spices.
  5. Reduce heat to low, gently stir in coconut milk, and let it simmer for 10-15 minutes until thickened and chicken is cooked through.
  6. Fold in fried potatoes, carrots, green bell pepper, and fresh chili pepper. Cook for an additional minute.
  7. Serve hot over steamed rice or with crusty bread.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 32gProtein: 38gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 1000mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Serve immediately for the best taste. Leftovers can deepen in flavor as they sit.

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