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Chicken Curry Recipe Filipino

A delightful Filipino chicken curry that combines savory and sweet flavors with a creamy coconut milk base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Filipino
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lbs chicken thighs boneless and skinless, cut into pieces
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 thumb-sized ginger minced
  • 2 medium potatoes peeled and diced
  • 1 red bell pepper sliced
  • 1 can 400ml coconut milk
  • 2 tbsp curry powder
  • 2 tbsp fish sauce
  • Salt and pepper to taste
  • 2 tbsp vegetable oil for cooking
  • 1 cup water

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chopping board
  • Knife

Method
 

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Sauté the chopped onion, garlic, and ginger until fragrant, about 2 minutes.
  3. Add the chicken pieces to the pot and cook until they are browned on all sides.
  4. Sprinkle the curry powder over the chicken and stir well to coat.
  5. Add the diced potatoes and sliced bell pepper to the pot.
  6. Stir in the coconut milk and water, mixing everything together.
  7. Add the fish sauce, salt, and pepper to taste.
  8. Bring the mixture to a gentle boil, then reduce the heat to low.
  9. Cover the pot and let it simmer for about 20 minutes.
  10. Taste and adjust seasoning if necessary, then serve hot over rice.

Notes

For even more flavor, let the curry sit for a few hours before serving; the taste improves as it rests!