Chicken Curry

Head Over Meals

Jan 30, 20213 min read

Updated: Feb 1, 2021

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!

Chicken curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. Easy to make and cooks in one pan!

This chicken stew is not only a regular on our meal rotation at home, but it's also one of the dishes I often make for holidays and special occasions. It's easy to make yet packs big flavors.

It requires only a handful of ingredients, cooks in one pan, and is done in less than an hour. The perfect dish for feeding a large crowd!

Helpful cooking tips

Pan-fry the potatoes and carrots until lightly browned to keep from falling apart when added to the stew.
I also like to briefly saute the bell peppers as it draws out their natural sweetness.
This recipe calls for bone-in chicken parts for a more robust flavor but it would work on cubed boneless chicken breast or thigh meat as well.

For a smooth and creamy sauce, do not bring to a rapid boil and cook in a gentle simmer lest the coconut milk curdles and separates.
Once the curry powder is added in, 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 will evaporate quickly and the sauce to reduce without overcooking the meat and vegetables.

How to serve

I especially love this hearty stew served with steamed rice, but it's equally delicious paired with mashed potatoes and egg noodles. A crusty bread loaf to sop up the rich curry sauce is another delicious option!
Curry is perfect for meal-planning and makes great leftovers. Store in airtight containers or resealable bags and keep in the fridge for up to 3 days or in the freezer for up to 2 months.
To reheat, place in a saucepan with a splash of water and heat over low heat.

Chicken Curry Recipe

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hr

Course: Main Entree

Cuisine: Filipino

Servings: 6

Servings Calories: 569kcal

Author: Lalaine Manalo

Ingredients

¼ cup canola oil
2 medium potatoes, peeled and quartered
2 large carrots, peeled and cubed
½ green bell pepper, cored, seeded and cut into cubes
½ 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

US Customary - Metric

Instructions

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.
Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
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.
Add onions, garlic, and ginger and cook until softened.
Add chicken and cook, stirring occasionally until lightly browned.
Add fish sauce and continue to cook for about 1 minute.
Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
Season with salt and pepper to taste.
Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

Nutrition Information

Source: https://www.kawalingpinoy.com/chicken-curry/