Description
Filipino Style Chicken Curry is a comforting and flavorful dish featuring tender chicken simmered in a rich coconut milk curry sauce with vegetables like potatoes, carrots, and bell peppers. This easy-to-make recipe combines aromatic spices, a hint of heat, and the umami kick of fish sauce for a delightful meal perfect for family dinners.
Ingredients
Scale
Vegetables
- 1 cup Potato (can substitute with sweet potatoes or skip)
- 1 cup Carrot (zucchini or bell peppers are great alternatives)
- 1 medium Onion (shallots can be used for sweeter taste)
- 3 cloves Garlic (can use garlic powder in a pinch)
- 1 cup Green Bell Pepper (any color bell pepper works or substitute with green beans)
- 1 medium Fresh Chili Pepper (dried chili flakes can be used for a milder option)
Protein
- 1 pound Chicken (bone-in thighs provide more flavor)
Oils and Sauces
- 2 tablespoons Vegetable Oil (can substitute with olive oil or coconut oil)
- 2 tablespoons Fish Sauce (opt for soy sauce for gluten-free option)
Spices and Seasonings
- 2 tablespoons Curry Powder (choose mild or medium spice)
- 1 teaspoon Paprika Powder (use smoked paprika for a smoky flavor)
- 1 teaspoon Ground Black Pepper (adjust to taste)
Liquids
- 1 can Coconut Milk (coconut cream can be used for richness)
Instructions
- Prepare vegetables and heat oil: Heat the vegetable oil in a large pan over medium heat. Add the chopped potato and carrot, frying until golden brown, about 5-7 minutes. Once cooked, remove and set aside.
- Sauté aromatics: In the same pan, add the minced garlic and diced onion. Sauté until the onion becomes translucent and fragrant, approximately 2-3 minutes.
- Sear the chicken: Add the chicken pieces to the pan and sear both sides for about one minute until they start to brown, sealing in flavor.
- Add spices and simmer: Pour in the fish sauce, curry powder, paprika, and ground black pepper. Stir all ingredients together, then cover and simmer for about 5 minutes to infuse the chicken with the spices.
- Cook in coconut milk: Reduce the heat to low and stir in the coconut milk. Simmer gently until the sauce thickens and the chicken is fully cooked through, around 10-15 minutes.
- Combine vegetables and finish: Gently stir in the pre-cooked potatoes, carrots, green bell pepper, and fresh chili peppers. Cook together for an additional minute to meld the flavors.
- Serve and enjoy: Ladle the flavorful chicken curry over steamed jasmine rice or serve with crusty bread for a complete comforting meal.
Notes
- Bone-in chicken thighs provide more flavor and remain juicy compared to boneless chicken.
- You can substitute fish sauce with soy sauce for a gluten-free variation.
- Adjust the heat by using dried chili flakes instead of fresh chili peppers if you prefer milder spice.
- Vegetables such as zucchini or bell peppers can replace carrots or potatoes for variety.
- Using coconut cream instead of coconut milk will result in a richer and creamier curry.
- To make it vegetarian, replace chicken with firm tofu and use soy sauce instead of fish sauce.
