Filipino Chicken Curry
A comforting Filipino-style chicken curry — chicken simmered with potatoes, carrots and garden vegetables in a mild, curry-spiced coconut sauce.
Per serving, as written.
A homely Filipino chicken curry — closer to a light, brothy stew than a thick Indian-style curry. The vegetables are fried and set aside first so they keep their bite, then the chicken is browned, spiced, and simmered in coconut milk until tender before everything comes back together.
Use chicken breast for a leaner plate, or a mix of thighs and drumsticks if you want it juicier. The coconut milk and the frying oil carry most of the richness here — swap in light coconut milk and the curry gets a lot leaner without touching the flavour base.
Ingredients
For the curry
- 600 g chicken breast, cut into pieces
- 2 tbsp oil
- 1 onion, chopped
- 4 cloves garlic, grated
- 1 thumb-sized piece ginger (~15 g), grated
- 2 tbsp curry powder
- 400 ml coconut milk
- salt and pepper
Vegetables
- 200 g potatoes, cubed
- 100 g carrots, sliced
- 100 g eggplant, cubed
- 100 g zucchini, sliced
- 100 g bell peppers (red, yellow and green), sliced
Method
- Heat the oil in a pan and lightly fry the potatoes, carrots, eggplant and zucchini until they start to colour. Drain and set aside. Fry the bell peppers briefly too, then drain and set aside.
- In the same pan, sauté the ginger, garlic and onion until soft.
- Add the chicken and cook until it changes colour and the pinkness disappears.
- Sprinkle in the curry powder and a little pepper, and stir well to infuse the flavour into the meat.
- Pour in the coconut milk, bring to a boil, then cover and simmer over low heat for 20 to 30 minutes until the chicken is tender.
- Return the vegetables and simmer a few more minutes to your preferred doneness, then season with salt to taste.
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