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!
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.