Filipino Chicken Curry
A milder curry dish, this Filipino Chicken Curry recipe will satisfy your craving for curry. Since it uses ready-made curry powder, prep and cooking time is very minimal. This dish will be your go-to for a quick weeknight meal, and it's also kid-approved!
Servings 4
Calories 77.8kcal
Cost $10
Ingredients
- 1 tablespoon olive oil substitute coconut oil if desired
- 1 medium onion ½ sliced and ½ quartered
- 2 cloves garlic minced
- 1 inch fresh ginger peeled and sliced
- 1 tablespoon curry powder
- 4 boneless chicken breasts halved: cut 1"
- 1 13.5 ounces coconut milk
- 1 cup chicken broth see homemade recipe on this site
- 2 medium carrots cut ¼" thick on a bias
- 2 stalks celery cut ¼" thick on a bias
- ½ medium green bell peppers cut 1"
- ½ medium red bell peppers cut 1"
- salt and pepper to taste substitute fish sauce if desired
Instructions
- In a medium-sized skillet, heat the olive oil over medium-high heat. Add the aromatics (sliced onions, garlic, and ginger). Sautè for 2 minutes until they are softened.
- Add curry powder to the skillet and stir until fragrant. This will take about 2 minutes.
- Add cut-up chicken breast and sauté until no longer pink, about 5 minutes.
- Add broth and coconut milk. Bring to a boil, then lower the heat to medium and simmer uncovered for 15 minutes.
- Add quartered onions, carrots, celery, green and red bell peppers. Simmer for 4 minutes. Stir frequently.
- Stir and fold all ingredients gently. Enjoy! Serve with steamed jasmine rice.
Notes
- For a more pungent flavoring, substitute fish sauce for salt.
- For a toasted coconut flavor, use unrefined coconut oil in place of olive oil.
- To prevent from scorching, be sure to stir frequently once you've added the coconut milk.
- Cut the vegetables the same size so they all cook evenly.
- Storage for ginger: keep the whole ginger root in a sealed plastic bag, and store in the freezer. This will keep for six months.
- To peel ginger: scrape the skin off by using the side of the spoon.