Chicken Curry

Name: Chicken Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 Servings
Ingredients: ¼ cup canola oil; 2 medium potatoes, peeled and quartered; 2 large carrots, peeled and cubed; ½ green bell pepper, cored, seeded and cut into cubes; ½ red bell pepper, cored, seeded and cut into cubes; 1 onion, peeled and cubed; 3 cloves garlic, peeled and minced; 1 thumb-size ginger, peeled and julienned; 1 (3 pounds) bone-in chicken, cut into serving pieces; 1 tablespoon fish sauce; 1 cup coconut milk; 1 cup water; 2 tablespoons curry powder; salt and pepper to taste

User Reviews

4.1

324 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 Servings
Calories
569 kcal
Course
Main Course
Cuisine
Filipino

Chicken Curry

Gemma Fleming

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Filipino-style coconut chicken curry is hearty, tasty, and sure to be a family favorite Easy to make with only a handful of ingredients, cooks in one pan, and is ready in an hour. Perfect for busy weeknights!

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Ingredients

Servings

¼ cup canola oil
2 medium potatoes, peeled and quartered
2 large carrots, peeled and cubed
½ green bell pepper, cored, seeded and cut into cubes
½ red bell pepper, cored, seeded and cut into cubes
1 onion, peeled and cubed
3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 (3 pounds) bone-in chicken, cut into serving pieces
1 tablespoon fish sauce
1 cup coconut milk
1 cup water
2 tablespoons curry powder
salt and pepper to taste

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Instructions

In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
Add onions, garlic, and ginger and cook until softened.
Add chicken and cook, stirring occasionally until lightly browned.
Add fish sauce and continue to cook for about 1 minute.
Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
Season with salt and pepper to taste.
Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

Notes

For a smooth and creamy sauce, do not bring it to a rapid boil and cook at a gentle simmer lest the coconut milk curdles and separate.
Once the curry powder is added, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
Prefer a thicker consistency? Simmer uncovered so the excess liquid evaporates quickly and the sauce reduces without overcooking the meat and vegetables.

Nutrition Information

Show Details

Calories 569kcal (28%) Carbohydrates 8g (3%) Protein 33g (66%) Fat 45g (69%) Saturated Fat 16g (80%) Cholesterol 189mg (63%) Sodium 408mg (17%) Potassium 654mg (19%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3914IU (78%) Vitamin C 24mg (27%) Calcium 45mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 569 kcal

% Daily Value*

Calories	569kcal	28%
Carbohydrates	8g	3%
Protein	33g	66%
Fat	45g	69%
Saturated Fat	16g	80%
Cholesterol	189mg	63%
Sodium	408mg	17%
Potassium	654mg	14%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	3914IU	78%
Vitamin C	24mg	27%
Calcium	45mg	5%
Iron	3mg	17%