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 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!
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!
- 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.
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
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 2 large carrots, peeled and cubed
- 1/2 green bell pepper, cored, seeded and cut into cubes
- 1/2 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
- 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”