Chicken Curry
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 Servings
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Calories
569 kcal
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Course
Main Course
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Cuisine
Filipino
Chicken Curry
Description
This Chicken Curry begins by browning potatoes and carrots separately to develop texture, then adds bell peppers briefly to retain crunch. Onions, garlic, and ginger sauté form a fragrant base before the chicken browns lightly. Adding fish sauce enhances umami, while coconut milk and water create a rich, simmered sauce.
The curry powder stirred in near the end allows spices to meld without overpowering the fresh ingredients. The sauce's consistency can be adjusted by simmering uncovered to thicken or gently simmering to keep it creamy. Salt and pepper are added to taste at the finish. The result is a balanced curry with tender chicken, soft vegetables, and a sauce that coats each bite.
Cooking at a low simmer preserves the coconut milk's smooth texture and prevents curdling. The inclusion of multiple vegetables in distinct steps helps maintain their individual textures in the final dish.
Ingredients
- ¼ cup canola oil
- 2 potato medium, peeled and quartered
- 2 carrot large, 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 ginger thumb-size, peeled and julienned
- 1 chicken bone-in, cut into serving pieces
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons curry powder
- salt to taste
- black pepper to taste
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
- Simmer gently to avoid coconut milk curdling, which keeps the sauce smooth.
- Allow spices time after adding curry powder to release their flavors through slow cooking.
- To thicken the curry sauce, simmer uncovered to reduce liquid without overcooking meat and vegetables.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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