Easy Filipino Chicken Curry Recipe

This Filipino Chicken Curry is stewed in coconut milk and curry. It is a good and delicious dish the entire family will cherish. Simple to make and cooks in a single pan! It requires only a handful of ingredients and is cooked for 1 hour. The perfect dish for feeding a large crowd!

This Filipino Chicken Curry Recipe is a variant of Ginataang Manok. In this recipe, the chicken is cooked in coconut milk. Another difference is we have added the curry powder. Vegetables and different spices help build the flavor.

The terms “chicken curry” and “curry chicken” are generally interchangeable. But there is a difference between the two terms in some Asian countries. And that is even though both dishes include curry and chicken. Different variants render their distinct taste and presentation. The flavors of chicken curry are pretty much the same. It is spicy, rich, aromatic, and addictive.

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Recipe for Filipino Chicken Curry:

Easy Filipino Chicken Curry Recipe

Recipe by Yummy FoodCourse: MainDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This Filipino Chicken Curry is stewed in coconut milk and curry. It is a good and delicious dish the entire family will cherish. Simple to make and cooks in a single pan!

Ingredients

• 1 Kilo chicken cut to pieces

• 2 to 3 pieces of potatoes, quartered

• 2 to 3 pieces of carrots, cut into pieces

• 1 big red bell pepper cut into 1″x1″ squares

• 1 big green bell pepper cut into 1″x1″ squares

• 2 mid-sized onions, chopped

• 1 bulb of garlic, minced

• 1 thumb-sized ginger, pounded then sliced

• 2 cups coconut milk

• 2 to 3 tablespoons of curry powder

• 1 teaspoon chili powder or minced chili (optional)

• 4 tablespoons cooking oil

• Salt and pepper to taste

Directions

• In a frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, and set them aside.
• In a saucepan, sauté garlic, onions, and ginger in cooking oil for 2 minutes.
• Add the chicken, coconut milk, curry powder, and chili powder. Simmer for 10 minutes.
• Add potatoes and carrots and continue to simmer for another 5 minutes or until tender.
• Add red and green bell pepper, salt (about 1 tablespoon), and pepper to taste.
• Serve hot with steamed rice.

Notes

• Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the first coconut milk near the end of cooking, just after putting the potatoes and carrots.
• Use fish sauce (patis) instead of salt when available.

Other CHICKEN recipes may be found HERE.

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IMAGE SOURCE: Ramon FVelasquez, CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0, via Wikimedia Commons