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Filipino Chicken Curry

Filipino Chicken Curry Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken thighs, bone-in skin-on
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, minced
  • 3 tbsp Filipino-style curry powder
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth
  • 2 tbsp fish sauce (patis)
  • 1 bay leaf
  • 2 large potatoes, peeled and cubed
  • 2 medium carrots, sliced into rounds
  • 1 red bell pepper, sliced
  • Fresh cilantro, for garnish (optional)
  • 1 bird's eye chili, sliced, for heat (optional)

Method
 

  1. Season the chicken thighs with the salt and black pepper. Heat the oil in a large Dutch oven over medium-high heat. Brown the chicken on both sides until deep golden, about 5 minutes per side, then transfer to a plate.
  2. Lower the heat to medium. Cook the onion in the same pot for 3 to 4 minutes until soft, then add the garlic and ginger and cook 1 minute. Stir in the curry powder and cook 30 seconds, stirring constantly.
  3. Pour in the coconut milk, chicken broth, fish sauce, and bay leaf. Stir and scrape up the browned bits. Return the chicken to the pot, then add the potatoes and carrots. Bring to a gentle boil, lower the heat, and simmer partially covered for 20 to 25 minutes, until the potatoes are tender and the chicken reaches 165°F.
  4. Stir in the red bell pepper and cook 3 to 4 minutes until just tender. Taste and adjust with more fish sauce or salt if needed. Discard the bay leaf.
  5. Ladle the curry over steamed rice, garnish with cilantro if using, and serve immediately.

Notes

The curry thickens as it cools. If the sauce tightens too much, stir in a little warm broth or water while reheating. Bone-in chicken thighs give the best flavor, but boneless thighs work with a shorter simmer time.