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 time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
- 3
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.
- 4
Add onions, garlic, and ginger and cook until softened.
- 5
Add chicken and cook, stirring occasionally until lightly browned.
- 6
Add fish sauce and continue to cook for about 1 minute.
- 7
Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
- 8
Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
- 9
Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
- 10
Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
- 11
Season with salt and pepper to taste.
- 12
Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.