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coconut chicken curry on a white serving plate
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3.87 from 76 votes

Chicken Curry

Filipino-style coconut chicken curry is hearty, tasty, and sure to be a family favorite Easy to make with only a handful of ingredients, cooks in one pan, and is ready in an hour. Perfect for busy weeknights!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Entree
Cuisine: Filipino
Keyword: chicken curry
Servings: 6 Servings
Calories: 569kcal
Author: Lalaine Manalo

Ingredients

  • 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

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.

Video

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Nutrition

Calories: 569kcal | Carbohydrates: 8g | Protein: 33g | Fat: 45g | Saturated Fat: 16g | Cholesterol: 189mg | Sodium: 408mg | Potassium: 654mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3914IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 3mg