filipino-style-chicken-curry-2-768x1024

Chicken Curry

Chicken Curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. Easy to make and cooks in one pan!

filipino-style-chicken-curry-3-768x1024

Filipino-style Chicken curry is my all-time favorite comfort food. Every time it’s on the menu, I can’t help but eat my weight in rice. And that, my friends, means A LOT.

And who can blame me? Juicy chicken, tender potatoes and carrots, colorful bell peppers, and a glorious curry-infused coconut sauce…it’s the best combination there is!

filipino-style-chicken-curry-4-768x1024

This chicken stew is not only a regular on our meal rotation at home, but it’s also one of the dishes I often make for holidays and special occasions. It’s easy to make yet packs big flavors.

It requires only a handful of ingredients, cooks in one pan, and is done in less than an hour. The perfect dish for feeding a large crowd!

filipino-style-chicken-curry-1-768x1024

Cooking Tips

  • Pan-fry the potatoes and carrots until lightly browned to keep them from falling apart when added to the stew.
  • I also like to briefly saute the bell peppers as it draws out their natural sweetness.
  • This recipe calls for bone-in chicken parts for a more robust flavor, but boneless, skinless breast or thigh meat works, too.
  • For a smooth and creamy sauce, do not bring to a rapid boil and cook in a gentle simmer lest the coconut milk curdles and separates.
  • Once the curry powder is added in, 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 will evaporate quickly and the sauce to reduce without overcooking the meat and vegetables.

filipino-style-chicken-curry-2-768x1024

How to serve

  • I especially love this hearty stew served with steamed rice, but it’s equally delicious paired with mashed potatoes and egg noodles. A crusty bread loaf to sop up the rich curry sauce is another delicious option!
  • Curry is perfect for meal-planning and makes great leftovers. Store in airtight containers or resealable bags and keep in the fridge for up to 3 days or in the freezer for up to 2 months.
  • To reheat, place in a saucepan with a splash of water and heat over low heat

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.

About admin

Leave a Reply

Your email address will not be published. Required fields are marked *