Description
A comforting and flavorful Filipino style chicken curry featuring tender chicken simmered in a rich coconut milk sauce with aromatic spices, vegetables, and a mild spicy kick, perfect for a hearty family meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Vegetable Oil (can substitute with olive oil or coconut oil)
- 1 cup Potato (can substitute with sweet potatoes or skip)
- 1 cup Carrot (zucchini or bell peppers are great alternatives)
- 3 cloves Garlic (can use garlic powder in a pinch)
- 1 medium Onion (shallots can be used for sweeter taste)
- 1 pound Chicken (bone-in thighs provide more flavor)
- 2 tablespoons Fish Sauce (opt for soy sauce for gluten-free option)
- 2 tablespoons Curry Powder (choose mild or medium spice)
- 1 teaspoon Paprika Powder (use smoked paprika for a smoky flavor)
- 1 teaspoon Ground Black Pepper (adjust to taste)
- 1 can Coconut Milk (coconut cream can be used for richness)
- 1 cup Green Bell Pepper (any color bell pepper works or substitute with green beans)
- 1 medium Fresh Chili Pepper (dried chili flakes can be used for a milder option)
Instructions
- Heat the oil and fry vegetables. Heat the vegetable oil in a large pan over medium heat. Add the chopped potato and carrot, frying until golden brown, about 5-7 minutes. Remove the vegetables from the pan and set aside.
- Sauté garlic and onion. In the same pan, add the minced garlic and diced onion. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
- Sear the chicken. Add the chicken pieces to the pan, searing both sides for about one minute until they start to brown.
- Add seasonings and simmer. Pour in the fish sauce, curry powder, paprika, and black pepper. Stir to combine, cover, and simmer for about 5 minutes to let the flavors meld.
- Incorporate coconut milk and cook through. Lower the heat and stir in the coconut milk. Simmer until the sauce thickens and the chicken is fully cooked, typically about 10-15 minutes.
- Add vegetables and chili. Gently stir in the previously cooked carrots, potatoes, and bell pepper along with the fresh chili peppers. Cook for an additional minute to combine flavors and heat through.
- Serve and enjoy. Ladle the curry over steamed jasmine rice or serve with crusty bread for a delicious meal.
Notes
- Substitute chicken thighs for a juicier and more flavorful dish.
- Use sweet potatoes or zucchini as alternatives to potatoes and carrots.
- For a gluten-free option, replace fish sauce with gluten-free soy sauce.
- Adjust the spice level by reducing or omitting the fresh chili pepper or using dried chili flakes sparingly.
- Serve with jasmine rice for an authentic Filipino experience or crusty bread to soak up the sauce.
