Description
Chicken Curry with Coconut Milk is a beloved Filipino dish that combines tender chicken pieces with a rich, creamy coconut-based sauce infused with aromatic spices. The addition of vegetables like potatoes and carrots adds depth and texture, making it a hearty and satisfying meal for any occasion.
This recipe brings the comforting flavors of home-cooked Filipino meals to your table, perfect for sharing with loved ones. Quick and easy to prepare, it’s a dish that’s sure to become a family favorite, offering the perfect balance of spice, creaminess, and flavor.
Ingredients
Units
Scale
- 2–3 tablespoons vegetable oil
- 1 medium potato, cut into wedges
- 1 medium carrot, cut into wedges
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 pounds chicken (preferably bone-in parts like thighs or drumsticks)
- 2 tablespoons fish sauce (or substitute with 2 tsp salt)
- 2 tablespoons curry powder
- 1 tablespoon paprika (optional)
- 1/2 teaspoon ground black pepper
- 1 can (400mL) coconut milk (or 2 tablespoons powder dissolved in water)
- 1 medium green bell pepper, cut into squares
- 1 fresh chili pepper, cut into 4-5 pieces (or dried chili flakes)
Instructions
- Heat oil in a pan and fry potato and carrot wedges until edges are lightly browned. Remove and set aside.
- In the same pan, sauté garlic and onion until fragrant. Add chicken pieces and sear both sides for about a minute.
- Add fish sauce, curry powder, paprika, and ground black pepper. Cover and simmer for 5 minutes.
- Reduce heat to low and stir in the coconut milk. Let it simmer until the chicken is fully cooked and the sauce thickens.
- Add the cooked potatoes, carrots, bell peppers, and chili. Simmer for an additional minute.
- Serve hot with steamed rice or your favorite side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes