Chicken Curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. Easy to make and cooks in one pan!
Filipino-style Chicken curry is my all-time favorite comfort food. Every time it's on the menu, I can't help but eat my weight in rice. And that, my friends, means A LOT.
And who can blame me? Juicy chicken, tender potatoes and carrots, colorful bell peppers, and a glorious curry-infused coconut sauce...it's the best combination there is!
This chicken stew is not only a regular on our meal rotation at home, but it's also one of the dishes I often make for holidays and special occasions. It's easy to make yet packs big flavors.
It requires only a handful of ingredients, cooks in one pan, and is done in less than an hour. The perfect dish for feeding a large crowd!
Cooking tips
- Pan-fry the potatoes and carrots until lightly browned to keep them from falling apart when added to the stew. I also like to briefly saute the bell peppers as it draws out their natural sweetness.
- This recipe calls for bone-in chicken parts for a more robust flavor, but boneless, skinless breast or thigh meat works, too.
- For a smooth and creamy sauce, do not bring it to a rapid boil and cook at a gentle simmer lest the coconut milk curdles and separate.
- Once the curry powder is added, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
Prefer a thicker consistency? Simmer uncovered so the excess liquid evaporates quickly and the sauce reduces without overcooking the meat and vegetables.
Serving suggestions
I especially love this hearty stew served with steamed rice, but it's equally delicious paired with mashed potatoes and egg noodles. A crusty bread loaf to sop up the rich curry sauce is another delicious option!
Storage and reheating instructions
- Curry is perfect for meal planning and makes great leftovers. Store in airtight containers or resealable bags and keep in the fridge for up to 3 days or in the freezer for up to 2 months.
- To reheat, place in a saucepan with a splash of water and heat over low heat.
More chicken recipes
Ingredients
- ยผ cup canola oil
- 2 medium potatoes, peeled and quartered
- 2 large carrots, peeled and cubed
- ยฝ green bell pepper, cored, seeded and cut into cubes
- ยฝ red bell pepper, cored, seeded and cut into cubes
- 1 onion, peeled and cubed
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 (3 pounds) bone-in chicken, cut into serving pieces
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons curry powder
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
- Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
- Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.ย
- Add onions, garlic, and ginger and cook until softened.ย
- Add chicken and cook, stirring occasionally until lightly browned.
- Add fish sauce and continue to cook for about 1 minute.
- Add coconut milk and water.ย Bring to a simmer, skimming any scum that may float on top.
- Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
- Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
- Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
- Season with salt and pepper to taste.
- Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.
Notes
- For a smooth and creamy sauce, do not bring it to a rapid boil and cook at a gentle simmer lest the coconut milk curdles and separate.
- Once the curry powder is added, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
- Prefer a thicker consistency? Simmer uncovered so the excess liquid evaporates quickly and the sauce reduces without overcooking the meat and vegetables.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Harlan Weigman says
How do I start a website? I know that I have to buy a domain or something like that?
Cay says
Saute the curry powder with the garlic onions and ginger to release the flavour. Don't add the spices to the boiling liquid.
Apple Sy says
This was the first time I tried to cook my husband's favorite dish! It was a success โค๏ธ thank you so much!
Helen says
Its a success, Thank you for the recipe
Ralph('',) says
Madam Lalaine, Thanks for sharing this recipe po. My family and friends love it!
Lalaine Manalo says
You're welcome. Glad the family enjoyed it ๐
Amadito Gerolaga says
Condiments: Minced Onion, tomatoes, cucumber, sweet pickles or pickle relish, sweet
corn kernels pineapple tidbits etc. whatever the diner will fancy to go in
every spoonful. (We call it Singapore style Curry)
April says
This is easy to follow. Thank you for sharing this recipe. My family loved it!
Lalaine Manalo says
You're welcome. Happy cooking!
Lorna Cunningham says
Makeing it today
Ruby says
Its very tasty my German Family love it!!! Thanks for the recipe im looking forward fir more recipe๐
Rose says
My chinese employer love your curry recipe๐
He likes the sauce๐
Nathaniel Cody says
I've cooked this on our batch reunion and added a little spic to the ingredients. this so delicious!
I didn't even know how to cook chicken curry. I just followed all the steps and it went well!
Sher Sev says
Hi Lailanie,
I have been cooking for almost 3 yrs now - pinoy food! Thanks to you ๐ I will try this for dinner.
Tanger M Jones says
This is very good. Thank you โบ๏ธ
Lalaine Manalo says
Thanks for the 5 stars! Glad you enjoyed it!
Kim says
what style rice can be served with it? jasmin? thanks.
Cheryl says
Can I use curry cubes instead of curry powder and whatโs the equivalent of two tablespoon curry powder to cubes.thanks