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Chicken Curry

This Filipino Style chicken curry are cooked in aromatic spices and fragrant of curry sauce with the richness of coconut milk.
Course Main Course
Cuisine Indian
Keyword Chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4

Ingredients

  • 2 lbs. chicken cut into serving pieces
  • 2-3 tablespoons of vegetable oil
  • 1 medium onion chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon ginger minced
  • 2 medium potatoes peeled, quartered and fried
  • 2 medium carrots peeled quartered and fried
  • 1 medium red bell pepper seeded and cut into cubes
  • 1 medium medium green bell pepper seeded and cut into cubes
  • 1/4 cup celery stalk (Optional)
  • 2 tablespoons fish sauce
  • 1 cup coconut milk
  • 1 cup water
  • 2 tablespoons curry powder
  • salt and pepper to taste

Instructions

  1. Over medium heat, Heat the oil in a wide cooking pan with a lid.
  2. Pan fry the potatoes and then the carrots until lightly browned. Once done, remove from the pan and drain on paper towels then set aside.
  3. In the same pan, pan fry chicken and brown a little. Once done, remove from the pan and drain on paper towels then set aside.
  4. Saute the onion, garlic and ginger on the same pan over medium heat for a few minutes until soft and fragrant.
  5. Add the pan-fried chicken, fish sauce, salt and pepper. Stir for 1-2 minutes.
  6. Add water and coconut milk then bring to a boil, cover and then simmer on low heat until chicken is tender. For about 15-20 minutes.
  7. Add potatoes and carrots and cooked for another 3-5 minutes.
  8. Add bell peppers and curry powder. Simmer for another 2 minutes until the sauce thickens.
  9. Season with salt and pepper to taste.
  10. 1Remove from heat. Serve hot.