Chicken Curry
Chicken Curry is a rich and flavorful Filipino-style dish made with tender chicken simmered in creamy coconut milk, curry powder, and aromatic spices. Combined with potatoes, carrots, and bell peppers, this comforting meal offers a perfect balance of savory, creamy, and mildly spiced flavors. Ideal for family dinners and special occasions, Chicken Curry is best served hot with steamed rice to soak up its delicious curry sauce.
Ingredients
1kg chicken, cut into serving pieces
2 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 red bell pepper, sliced
1 medium onion, chopped
4 cloves garlic, minced
2 tbsp curry powder
400ml coconut milk
1 cup chicken broth or water
2 tbsp cooking oil
1 tbsp fish sauce
1 tsp ground black pepper
1 bay leaf (optional)
Directions
- Heat the cooking oil in a large pot over medium heat. Sauté the garlic and onion until fragrant and softened.
- Add the chicken pieces and cook until lightly browned on all sides. Stir in the fish sauce and curry powder, cooking for 2–3 minutes to enhance the flavor.
- Pour in the chicken broth and bring to a boil. Add the bay leaf, then reduce the heat, cover, and simmer for 20 minutes or until the chicken is almost tender.
- Add the potatoes and carrots, then cook for 10–12 minutes until they begin to soften.
- Pour in the coconut milk and add the sliced bell pepper. Simmer for another 8–10 minutes, stirring occasionally, until the sauce thickens and the vegetables are tender. Season with ground black pepper to taste.
- Transfer the Chicken Curry to a serving bowl and serve hot with steamed rice.
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