Chicken Curry
Tender chicken simmered in creamy coconut milk with curry, turmeric, and colorful vegetables. A comforting Filipino favorite best served with steamed rice.
Servings: 6 people
Calories: 692kcal
Equipment
- Wide pan or wok For frying and simmering
- Slotted spoon For removing fried vegetables
- Wooden spoon For sautéing and stirring
Ingredients
- 2 lbs chicken cut into serving pieces
- 8 ounces potatoes cut into serving pieces
- 2 pieces carrots cut into serving pieces
- 1 piece red bell pepper sliced into squares
- 1 piece green bell pepper sliced into squares
- 1 1/2 cups chicken broth
- 2 cups coconut milk
- 5 cloves garlic minced
- 1 medium onion minced
- 3 thumbs ginger minced
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 cup cooking oil
- fish sauce to taste
- ground black pepper to taste
- steamed white rice for serving, optional
Instructions
- Heat 1 cup of cooking oil in a pan. Fry the potatoes and carrots until they start to brown. Remove from the pan and set aside.1 cup cooking oil, 8 ounces potatoes, 2 pieces carrots
- Reduce the oil in the pan to about 3 tablespoons. Pan-fry the chicken for about 2 minutes per side or until lightly browned. Remove the chicken and set aside.1 cup cooking oil, 2 lbs chicken
- Using the remaining oil, sauté the garlic, ginger, and onion until the onion softens and becomes fragrant.1 cup cooking oil, 5 cloves garlic, 3 thumbs ginger, 1 medium onion
- Return the chicken to the pan. Pour in the chicken broth and coconut milk. Simmer over medium heat for 10 to 15 minutes.2 lbs chicken, 1 1/2 cups chicken broth, 2 cups coconut milk
- Stir in the curry powder and turmeric powder. Cook uncovered for about 3 minutes while stirring.1 tablespoon curry powder, 1 teaspoon turmeric powder
- Add the red and green bell peppers along with the fried potatoes and carrots. Cook until the sauce reduces by half and thickens.1 piece red bell pepper, 1 piece green bell pepper, 8 ounces potatoes, 2 pieces carrots
- Season with fish sauce and ground black pepper to taste. Serve hot with steamed white rice.fish sauce, ground black pepper, steamed white rice
Notes
Adjust curry powder to your taste. Use full-fat coconut milk for a richer sauce.
Nutrition
Calories: 692kcal | Carbohydrates: 15g | Protein: 17g | Fat: 65g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 284mg | Potassium: 613mg | Fiber: 2g | Sugar: 3g | Vitamin A: 864IU | Vitamin C: 53mg | Calcium: 46mg | Iron: 4mg