Filipino Style Chicken Curry Recipe
"This Filipino style chicken curry recipe is enrich with coconut milk and curry flavor that is a must try on your next meal."
Equipment
- Knife and chopping board
- Measuring spoons
- Cooking pot/ wok
- Peeler (if available)
Ingredients
- 3 tablespoons canola oil
- 1 large potato, cut into wedges
- 2 medium carrots, cut into wedges
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 kilograms whole chicken, cut into serving sizes
- 3 tablespoons fish sauce
- 1 tablespoon curry powder
- ½ teaspoon ground pepper
- 1 teaspoon paprika powder, optional (if you want it more spicy)
- 400 ml (can) coconut milk, or powdered coconut milk (6 tablespoons powder dissolved in 400ml water)
- 1 medium green bell pepper, cut into wedges
Instructions
- In a wok, fry the potato and carrots in oil until slightly browned. Once done, remove from the pan and set aside.
- In medium heat, saute garlic and onion until fragrant. Add the chicken meat and fish sauce. Cover and simmer for about a minute. Flip on the other side to slightly cook.
- After 2 minutes, add the curry powder, paprika powder (if using) and ground pepper. Stir until well combined and cover. Simmer for about 3-5 minutes.
- Pour in coconut milk, stir and let it simmer until the sauce thickens and the chicken are fully cooked, about 10-15 minutes.
- Toss the potatoes, carrots, and green bell pepper and cook for another 2 minutes.
- Transfer to a serving bowl and serve with steamed rice.
Video
Notes
You can substitute 3 teaspoon of salt or more (depending on your taste) if fish sauce is not available or is not preferred.
You can use any part of the chicken you prefer such as thigh, drumsticks, breast, wings etc. it all depends on you.
To have a strong curry flavor, you can add a tablespoon of curry powder. I used a tablespoon here in this recipe as I believe that it is just enough for my taste.
Note that when you simmer the coconut milk longer, the recipe will become oily since coconut milk tend to separate to coconut oil and curd when cooked longer. This is what happens when you make a "latik".
