Filipino Chicken Curry (Ginataang Manok sa Curry)

Name: Filipino Chicken Curry (Ginataang Manok sa Curry)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving
Ingredients: 3 lbs chicken; 1 cup coconut milk; 1 cup water; 2 medium potatoes; 2 large carrots; 1 green bell pepper; 1 red bell pepper; 1 onion; 3 cloves garlic; 1- inch ginger; 2 tablespoons curry powder; 1 tablespoon fish sauce; ¼ cup cooking oil; salt and pepper to taste

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

Filipino Chicken Curry (Ginataang Manok sa Curry)

Iris Warren

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Filipino Chicken Curry marries tender chicken and crisp vegetables in a velvety coconut curry sauce, creating a beloved comfort dish that brings together Chinese spice traditions, Indian curry influences, and distinctly Filipino coconut-based cooking. This one-pot wonder transforms humble ingredients into a rich, aromatic stew that's equally at home on weeknight dinner tables and special occasions.

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Ingredients

Servings

3 lbs chicken manok, cut into serving pieces
1 cup coconut milk gata
1 cup water tubig
2 medium potatoes patatas, peeled and quartered
2 large carrots peeled and cubed
1 green bell pepper berdeng siling pangsigang
1 red bell pepper pulang siling pangsigang
1 onion sibuyas, cubed
3 cloves garlic bawang, minced
1- inch ginger luya, julienned
2 tablespoons curry powder
1 tablespoon fish sauce patis
¼ cup cooking oil mantika
salt and pepper to taste asin at paminta

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Instructions

Begin by patting the chicken pieces dry with paper towels (punasan ang manok gamit ang paper towel). Set aside.
Prepare all your vegetables (maghanda ng mga gulay): Peel and quarter the potatoes, cube the carrots into similar sizes, slice the bell peppers into chunks, dice the onion, mince the garlic, and julienne the ginger. Having everything ready before cooking will make the process smoother (mas madali ang pagluluto kapag handa na ang lahat).
Heat your cooking oil in a large pot over medium heat (180°C/350°F). Once hot, add the potatoes and cook until they develop a golden-brown crust, about 3-4 minutes per side. Remove and set aside (itabi muna).
Using the same pot, cook the carrots until slightly tender, about 2-3 minutes. Remove and set aside with the potatoes.
Quickly sauté the bell peppers for 1 minute, then remove and set aside with the other vegetables.
Keep the pot at medium heat and add your diced onions. Cook them until they become translucent and fragrant (malinaw at mabango), about 2-3 minutes.
Add the minced garlic and julienned ginger to the onions. Cook for another minute until you can smell their aroma (hanggang mabango).
Add the chicken pieces to the pot. Cook until they turn lightly brown on all sides, about 5-7 minutes. Make sure to turn them occasionally for even cooking (ibaling-baling para pantay ang luto).
Pour in the fish sauce (patis) and stir for one minute to distribute the flavor (pampalasa).
Lower the heat to medium-low (160°C/320°F). Slowly pour in the coconut milk (gata) and water while gently stirring. Remember, gentle heat is key to prevent the coconut milk from curdling (dahan-dahan sa pagbubuhos ng gata para hindi maging buo-buo).
Bring the liquid to a gentle simmer - you should see small bubbles, but it shouldn't be boiling rapidly). Cover the pot and let it cook for 20-25 minutes, or until the chicken is tender and easily pulls away from the bone.
Return the potatoes and carrots to the pot. Add your curry powder while gently stirring to incorporate it evenly into the sauce (haluing mabuti para kumalat ang curry powder).
Season with salt and pepper according to your taste (timplahan ng asin at paminta ayon sa gusto).
Add the bell peppers last and let everything simmer uncovered for 5-7 minutes, or until the sauce has thickened to your desired consistency (hanggang lumapot ang sarsa).
Your curry is ready when the sauce coats the back of a spoon and the oil has separated slightly on top, creating small orange droplets (handa na ang curry kapag kumakapit na ang sarsa sa kutsara at may kaunting mantika sa ibabaw).
Serve hot with steaming white rice (mainit na kanin). The curry will taste even better the next day as the flavors continue to develop (mas sasarap pa kinabukasan).
To store, let it cool completely then transfer to an airtight container. It will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months. When reheating, do so gently over low heat (140°C/285°F) with a splash of water to maintain the sauce's consistency (painitin sa mahinang apoy at magdagdag ng kaunting tubig).
For extra spiciness (kung gusto ng maanghang), you can add 1-2 chopped Thai chilies (sili) when you add the curry powder. Start with a small amount and adjust according to your heat preference (magsimula sa kaunti at dagdagan kung gusto pa ng mas maanghang).

Notes

For Tender Chicken (Para Lumambot ang Manok)

Marinate chicken in kalamansi juice for 30 minutes before cooking Don't rush the simmering process
Marinate chicken in kalamansi juice for 30 minutes before cooking
Don't rush the simmering process
For Perfect Sauce (Para sa Tamang Sarsa)

Never boil coconut milk rapidly to prevent curdling If sauce is too thin, remove lid and simmer to reduce
Never boil coconut milk rapidly to prevent curdling
If sauce is too thin, remove lid and simmer to reduce
For Better Flavor (Para sa Masarap na Lasa)

Toast curry powder in a dry pan before using Use fresh coconut milk when possible Add lemongrass (tanglad) for extra aroma
Toast curry powder in a dry pan before using
Use fresh coconut milk when possible
Add lemongrass (tanglad) for extra aroma

Nutrition Information

Show Details

Calories 523kcal (26%) Carbohydrates 4g (1%) Protein 32g (64%) Fat 42g (65%) Saturated Fat 9g (45%) Polyunsaturated Fat 9g Monounsaturated Fat 19g Trans Fat 0.2g Cholesterol 189mg (63%) Sodium 153mg (6%) Potassium 509mg (15%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 865IU (17%) Vitamin C 42mg (47%) Calcium 32mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 523 kcal

% Daily Value*

Calories	523kcal	26%
Carbohydrates	4g	1%
Protein	32g	64%
Fat	42g	65%
Saturated Fat	9g	45%
Polyunsaturated Fat	9g	53%
Monounsaturated Fat	19g	95%
Trans Fat	0.2g	10%
Cholesterol	189mg	63%
Sodium	153mg	6%
Potassium	509mg	11%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	865IU	17%
Vitamin C	42mg	47%
Calcium	32mg	3%
Iron	2mg	11%