Filipino
Pinoy chicken curry
Filipino chicken curry
A mild, creamy chicken curry with coconut milk, potatoes and carrots, the way Filipino homes make it.
- Serves 5
- Prep 15 min
- Cook 40 min
- Total 55 min
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Ingredients
11 items · serves 5- 1 kg chicken, cut into serving pieces
- 400 ml coconut milk (gata)
- 2 medium potatoes, cubed
- 1 large carrot, cubed
- 1 red bell pepper, cut into squares
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece ginger (about 30 g), minced
- 2 tbsp curry powder
- 2 tbsp fish sauce (patis)
- 2 tbsp cooking oil
Contains: fish, chicken, coconut · May contain: milk, wheat, celery, mustard (curry powder / mix — check the label). Check product labels: brands differ.
Steps
7 steps- 1Heat the oil and lightly fry the potatoes and carrot until the edges are golden, then set them aside.
- 2In the same pan, saute the garlic, onion and ginger until fragrant.
- 3Add the chicken and cook until lightly browned, then season with the fish sauce.
- 4Stir in the curry powder and cook for a minute.
- 5Pour in the coconut milk and half a cup of water, cover and simmer for twenty to twenty-five minutes.
- 6Add the potatoes and carrot and cook for about ten minutes, until tender.
- 7Add the bell pepper, cook for two minutes more and serve with steamed rice.