Filipino Chicken Curry
This is a <strong>faster take</strong> on the Filipino Chicken Curry, made with thinly-sliced chicken, curry powder and coconut milk. It's a dish that shows how <strong>Filipinos adapt curry to our own tastes,</strong> and <strong>I'll show you just how straightforward this recipe can be!</strong><br>
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 yellow onion, chopped
- 5 garlic cloves, minced
- 2 tablespoons ginger, julienned
- ~350 g chicken, thinly sliced (chicken breast or thigh works)
- 1 tablespoon curry powder
- 1 tablespoon fish sauce
- 2 -3 teaspoon sugar, to taste
- 1/4 teaspoon black pepper
- 1 cup coconut milk
- 1/4 cup water
- 1/4 cup potato, cut into small chunks
- 1/4 cup carrot, cut into small chunks
- 1/2 bell pepper, cut into chunks
Instructions
- 1
Heat the oil in a medium-sized pot or wok over medium-high heat.
- 2
Add in the onion and saute for 2 to 3 minutes until softened. Add in the ginger and garlic and continue to saute for an additional 2 minutes until golden and fragrant.
- 3
Add in the chicken, curry powder, fish sauce, sugar, and black pepper. Stir well to combine with a wooden spoon or spatula and let cook for about 3 minutes.
- 4
Pour in the coconut milk and water. Add in the potatoes and carrots. Bring the curry to a boil, then cover, and let simmer over medium-low heat for 15 minutes.
- 5
Add in the bell peppers and stir, letting it simmer for a final 2 to 3 minutes to soften briefly. Continue to simmer if you’d like the curry sauce more thick and concentrated. Taste and season with more fish sauce or sugar to preference.