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chicken curry recipe philippines

Chicken Curry Recipe Philippines

Discover the rich flavors of chicken curry recipe Philippines. Learn how to make this creamy, comforting dish with simple ingredients and step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 kg chicken (cut into serving pieces)
  • 3 tbsp curry powder
  • 4 cloves garlic (minced)
  • 1 thumb-sized ginger (sliced)
  • 1 medium onion (chopped)
  • 1 can (400 ml) coconut milk
  • 1 cup water or chicken broth
  • 2 medium potatoes (peeled and cubed)
  • 1 large carrot (sliced)
  • q.s. Salt and pepper to taste
  • 1 tbsp fish sauce (optional)

Equipment

  • Pan or pot
  • Wooden Spoon
  • Knife
  • Cutting board

Method
 

  1. Rinse the chicken pieces under cold water and pat them dry with paper towels.
  2. Heat a couple of tablespoons of oil in a pan over medium heat.
  3. Add the chicken pieces to the pan and cook until they are golden brown on all sides (about 5-7 minutes).
  4. Remove the chicken and set it aside.
  5. In the same pan, add more oil if needed, then sauté the garlic, onions, and ginger until the onions are translucent.
  6. Stir in the curry powder and let it cook for about a minute.
  7. Pour in the coconut milk and water (or chicken broth), then return the chicken to the pot.
  8. Bring to a gentle simmer, cover, and cook for about 20-25 minutes.
  9. Add the potatoes and carrots during the last 10-15 minutes of cooking.
  10. Season with salt, pepper, and fish sauce; adjust to taste.
  11. Add chili flakes or sliced bird’s eye chilies if desired for heat.
  12. Serve with steamed rice or pandesal.

Nutrition

Calories: 450kcalCarbohydrates: 36gProtein: 30gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 800mgPotassium: 690mgFiber: 5gSugar: 4gVitamin A: 80IUVitamin C: 10mgCalcium: 6mgIron: 15mg

Notes

This curry can be made ahead of time and tastes even better the next day. Don't skimp on browning the chicken; it adds depth to the flavor. Keep the heat low to prevent the coconut milk from curdling.
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