Filipino chicken curry
Filipino chicken curry, from above
Non vegPhilippines

Filipino chicken curry

Mild coconut curry with potatoes, carrots and bell peppers. Gentle, golden and very much its own thing.

50 minTime
36 gProtein each
mildSpice
Curry, Pinoy style2 chapters · 1 min read

Make it your way

Grandma's wayMild chicken curry with coconut milk, potatoes, carrots and peppers.
The original
521kcalsame
36 gproteinsame
5 gfibresame
50minutessame

Filipino chicken curry.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Chicken, curry cut (bone in chicken, small pieces)1 kg, bone in pieces
Thick coconut milk1⅔ cups
Potato2, in chunks
Carrot1 large, in chunks
Red bell pepper (red capsicum, red pepper)1, in squares
Capsicum (green capsicum, green bell pepper)1 green pepper, in squares
Onion1, chopped
Garlic5 cloves, minced
Gingera thumb, minced
Curry powder2 tbsp
Fish sauce1½ tbsp
Cooking oil (vegetable oil)2 tbsp
Water1 cup

Method

5 steps
  1. 1Fry the potatoes and carrots until lightly browned and set aside.
  2. 2Fry onion, garlic and ginger, then add the chicken and brown on all sides.
  3. 3Add the curry powder and fish sauce and stir 1 minute.
  4. 4Add water, cover and simmer 20 minutes until the chicken is cooked through with no pink.
  5. 5Stir in coconut milk, potatoes, carrots and peppers and simmer 8 minutes until the sauce is creamy.
Serve it like this

Ladle into a deep bowl with plenty of sauce, rice on the side and a few chilli slices for anyone brave.

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Make it a meal

What goes with Filipino chicken curry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Pandesal150 min
Bread or rice Methi thepla40 min
On the side Kinilaw25 min
On the side Laing60 min
A little snack Lumpia shanghai60 min
To drink Calamansi juice10 min
Something sweet Leche flan75 min
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