Chicken Curry Recipe

Filipino Chicken Curry Recipe – Creamy & Comfort in a Bowl!

Warm up with this rich, coconut-infused Filipino Chicken Curry – tender chicken simmered in a golden, aromatic sauce with potatoes, carrots, and bell peppers. Less fiery than Thai curry but big on flavor, this one-pot wonder is perfect for family dinners or potlucks!

Why You’ll Love This Curry:

🥥 Creamy Coconut Goodness – Gata adds luxurious richness
⏱️ Ready in 30 Minutes – Faster than delivery
🍚 Rice’s Best Friend – That thick sauce is made for pouring

Secrets to Perfect Filipino Curry:

✔️ Use bone-in chicken – For deeper flavor (thighs are juiciest!)
✔️ Toast curry powder – Awakens its aromatic oils
✔️ Add veggies in stages – Keeps potatoes firm, carrots crisp-tender

How to Serve It Like a Pro:

🍋 With calamansi wedges – Brightens the richness
🌿 Garnished with chili leaves – Adds fresh aroma
🥖 Crusty bread on the side – For sauce-mopping

Fun Fact: Filipino curry is milder than its Asian neighbors – thanks to Spanish influence!

Love creamy stews? Try Chicken Pastel or Pininyahang Manok sa Gata next!

Tag your #FilipinoCurry creations! 📸

Happy cooking! 😋💛

Cooking Video Recipe: Chicken Curry Recipe

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Chicken Curry Recipe

Author: Yummy Food Ph Cooking Method: Sauteing, Simmering Cuisine: Asian, Filipino Courses: Breakfast, Dinner, Lunch, Main Dish Recipe Keys: C Chicken High Protein

Difficulty: Intermediate Prep Time 10 mins Cook Time 30 mins Total Time 40 mins

Servings: 6 Calories: 572

Best Season: Suitable throughout the year

Description

Pinoy chicken curry is a hearty and delicious dish. It is so easy to make that you can make it at home. This is rich in flavor, creamy and satisfying. Try this chicken curry. You’ll surely enjoy this meal with your family. This is best to eat with warm rice.

Ingredients

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Servings

• 1 kg chicken (mix cut)
• 2 medium size potato (cubes)
• 1 medium size carrot (roughly chopped)
• 1 large onion (minced)
• 1 large size red bell pepper (roughly chopped)
• 4-5 clove garlic (minced)
• 1 thumb-sized ginger (julienne)
• 1 ¹⁄₂ cup fresh coconut milk | gata
• 2 tbsp curry powder
• 3 tbsp fish sauce
• 1 tsp ground black pepper
• 1 tsp salt (to taste)
• 2-4 tbsp cooking oil (for sauteing)

Instructions

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1. In a pan, heat cooking oil on low to medium heat. Saute julienne ginger, minced garlic and onion.

2. Add the mixed cut chicken, fish sauce, and curry powder, then mix it well. Cover and simmer for 10-15 minutes or until the meat is tender.

3. Remove the cover and stir it. Add roughly chopped carrot and sliced potato cubes. Continue cooking.

4. Add coconut milk, and bring to soft boil. Stir to evenly cook.

5. Add the roughly chopped bell peppers. Season it with ground black pepper and salt. Adjust the saltiness to balance the overall taste.

6. Stir and bring to a soft boil until the sauce becomes slightly thick and creamy.

7. Transfer to a serving bowl and serve. Enjoy eating!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 572kcal

% Daily Value *

Total Fat 29.2g45%

Saturated Fat 15.6g78%

Cholesterol 128mg43%

Sodium 529mg23%

Potassium 772mg23%

Total Carbohydrate 25.7g9%

Dietary Fiber 5.7g23%

Sugars 5.3g

Protein 52.3g105%

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Calcium 5 mg

Iron 21 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chicken curry, curry recipe, chicken recipe, chicken curry Filipino style,

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