Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
I always enjoy this Filipino-style Chicken Curry with coconut milk. It’s insanely delicious, very creamy, and packed with flavors. This is also pretty easy to whip up and ready in under thirty minutes. This has been one of my favorite go-to dinners for busy days.
INGREDIENTS
3 cloves garlic – minced
1 small onion – chopped
2-3 tbsp vegetable oil
1 medium carrot – cut into wedges
1 medium potato – cut into wedges
2 lbs chicken
2 tbsp fish sauce
1 tbsp paprika powder (optional)
2 tbsp curry powder
½ tsp ground black pepper
1 medium green bell pepper – cut into squares
1 piece of fresh chili pepper cut into 4-5 pieces (or dried chili flakes)
1 can (400mL) coconut milk (2 tbsp powder dissolved in water)
How to make Chicken Curry with coconut milk
Step 1: In oil, fry the potato and carrots until lightly browned around the edges and cooked. Set aside when done.
Step 2: In the rest of the oil, saute the garlic and onion over medium heat. Then, add the chicken meat and cook for about a minute on both sides. Next, add the fish sauce along with the curry powder, paprika powder, and ground pepper. Put the lid on and let everything simmer for about 5 minutes.
Step 3: Adjust the heat to low and pour in the coconut milk. Allow everything to simmer until the sauce has thickened and the chicken is cooked through.
Step 4: Now, add the carrots along with the potatoes, bell pepper, and chili. Continue to cook for a minute more.
Step 5: To a serving dish, transfer the dish and serve with rice and your preferred side. Enjoy!
NOTES:
You can swap fish sauce with 2 tsp salt or more according to taste.
Remember that when you simmer the coconut milk longer, the oilier the dish will become.
NUTRITION FACTS:
CALORIES: 594 KCAL, CARBOHYDRATES: 9G, PROTEIN: 44G, FAT: 42G, SATURATED FAT: 15G, CHOLESTEROL: 170MG, SODIUM: 881MG, POTASSIUM: 712MG, FIBER: 3G, SUGAR: 3G, VITAMIN A: 3975IU, VITAMIN C: 46.9MG, CALCIUM: 63MG, IRON: 3.6MG
Ingredients
- 3 cloves garlic - minced
- 1 small onion - chopped
- 2-3 tbsp vegetable oil
- 1 medium carrot - cut into wedges
- 1 medium potato - cut into wedges
- 2 lbs chicken
- 2 tbsp fish sauce
- 1 tbsp paprika powder (optional)
- 2 tbsp curry powder
- ½ tsp ground black pepper
- 1 medium green bell pepper - cut into squares
- 1 piece of fresh chili pepper cut into 4-5 pieces (or dried chili flakes)
- 1 can (400mL) coconut milk (2 tbsp powder dissolved in water)
Instructions
Step 1: In oil, fry the potato and carrots until lightly browned around the edges and cooked. Set aside when done.
Step 2: In the rest of the oil, saute the garlic and onion over medium heat. Then, add the chicken meat and cook for about a minute on both sides. Next, add the fish sauce along with the curry powder, paprika powder, and ground pepper. Put the lid on and let everything simmer for about 5 minutes.
Step 3: Adjust the heat to low and pour in the coconut milk. Allow everything to simmer until the sauce has thickened and the chicken is cooked through.
Step 4: Now, add the carrots along with the potatoes, bell pepper, and chili. Continue to cook for a minute more.
Step 5: To a serving dish, transfer the dish and serve with rice and your preferred side. Enjoy!
Notes
You can swap fish sauce with 2 tsp salt or more according to taste. Remember that when you simmer the coconut milk longer, the oilier the dish will become.
