Chicken Curry with coconut milk
Filipino Style Chicken Curry is cooked with coconut milk and this makes it creamier and more flavorful. Get the recipe and try it now!
Servings: 4
Calories: 594kcal
Ingredients
- 2-3 tablespoons vegetable oil
- 1 medium potato - cut into wedges
- 1 medium carrot - cut into wedges
- 3 cloves garlic - minced
- 1 small onion - chopped
- 2 pounds chicken
- 2 tablespoons fish sauce
- 2 tablespoons curry powder
- 1 tablespoon paprika powder (optional)
- ½ teaspoon ground black pepper
- 1 can (400mL) coconut milk (2 tablespoon powder dissolved in water)
- 1 medium green bell pepper - cut into squares
- 1 piece fresh chili pepper cut into 4-5 pieces (or dried chili flakes)
Instructions
- Fry potato and carrots in oil until cooked and edges are lightly browned. Once done, remove from oil and then set aside.
- Saute garlic and onion in the remaining oil over medium heat. Add chicken meat and sear each both sides for a minute.
- Add the fish sauce, curry powder, paprika powder, and ground pepper. Cover and simmer for 5 minutes.
- Turn heat to low then add coconut milk, and let it simmer until sauce thickens and chicken is fully cooked. I like it really thick so I cook it a little longer.
- Add the carrots, potatoes and bell pepper and chili and cook for another minute.
- Transfer to a serving dish and serve with rice or your favorite side.
Video
Notes
If fish sauce is not available, replace with 2 tsp salt or more depending on your taste.
Note that the longer you simmer the coconut milk, the oily the dish will become because coconut milk separates to coconut oil and curd when cooked longer.
Nutrition
Calories: 594kcal | Carbohydrates: 9g | Protein: 44g | Fat: 42g | Saturated Fat: 15g | Cholesterol: 170mg | Sodium: 881mg | Potassium: 712mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3975IU | Vitamin C: 46.9mg | Calcium: 63mg | Iron: 3.6mg