There are many chicken curry variations globally, but this Pinoy chicken curry recipe comes with an added Filipino twist. Tender chicken cooked in a rich and creamy broth, it is best served with a bowl of plain steamed rice. It’s simple to make as all you’ll need to do is toss your ingredients into a pot to cook, and it’s a done deal!
Meal: Lunch, Dinner Cuisine: Filipino
Preparation time: Cooking time: Total time: Yield: 6 servings
Ingredients
50ml of cooking oil
1 potato, cubed
4 cloves of garlic, minced
1 onion, chopped
2 stalks of celery, sliced
2 thumbs of ginger, cut into strips
900g of chicken, cut into serving pieces
1 tbsp of fish sauce
450ml of coconut milk
250ml water
1 ½ tbsp of curry powder
2 long green peppers
1 red bell pepper, sliced
¼ tsp of black pepper
Equipment
1 pan
Directions
In a pan over medium heat, add oil.
Toss in the cubed potatoes and fry for 1 minute on each side until golden brown. Set aside.
In the same pan, add garlic, onion, celery, and ginger. Sauté until fragrant.
Add in the chicken pieces and cook until it lightly browns.
Pour in the fish sauce and stir to mix. Sauté for 1 minute.
Pour in the coconut milk and water and bring it to a boil.
Add in curry powder and stir until well incorporated.
Cover the pan with the lid and simmer on medium-low heat until the liquid reduces by half.
Add the long green peppers, sliced red bell peppers and fried potatoes and cook for 5 minutes.
Season with black pepper and serve immediately!
Keep it for future meals
You can prepare this Pinoy chicken curry recipe in advance and reheat it for quick meals throughout the week! Cool the dish down to room temperature and store it in an airtight container in the freezer for up to a week. Make sure to divide it into serving portions beforehand.
Missing some ingredients?
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