Prepare to embark on a mouthwatering culinary journey that will transport your taste buds straight to the vibrant islands of the Philippines! This Filipino Coconut Chicken Curry is not just a meal, it's an experience that combines creamy coconut milk, aromatic spices, and tender chicken in a symphony of flavors that will make your dinner table come alive. Whether you're a curry enthusiast or a curious foodie looking to explore new cuisines, this recipe promises to deliver a restaurant-quality dish that's surprisingly easy to make at home.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 lb chicken, cut into pieces
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 tablespoon fish sauce
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping the vegetables. Cut chicken into bite-sized pieces and season with salt and pepper.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil and allow it to become hot.
- Sauté minced garlic and chopped onions until fragrant and the onions become translucent, approximately 2-3 minutes.
- Add the seasoned chicken pieces to the skillet, stirring continuously to ensure even browning. Cook for about 5-6 minutes until the chicken is lightly golden on all sides.
- Sprinkle curry powder over the chicken and stir to coat evenly, allowing the spices to bloom and release their aromatic flavors for about 1 minute.
- Pour in the coconut milk and fish sauce, stirring to combine all ingredients thoroughly. Reduce heat to medium-low and let the mixture simmer.
- Add sliced bell peppers and continue cooking for an additional 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Taste and adjust seasoning with additional salt, pepper, or fish sauce as needed.
- Remove from heat and let the curry rest for 5 minutes to allow flavors to meld together.
- Serve hot over steamed white rice, garnishing with fresh herbs like cilantro if desired.
Tips
- Choose the right chicken: Use boneless, skinless chicken thighs for maximum tenderness and flavor absorption.
- Bloom your spices: When adding curry powder, let it cook for a minute to release its full aromatic potential and deepen the flavor profile.
- Control your coconut milk: For a thicker sauce, use full-fat coconut milk and let it simmer longer to reduce and concentrate the flavors.
- Fresh is best: If possible, use fresh garlic and onions for the most vibrant taste.
- Don't rush the cooking process: Allow the curry to simmer slowly to let the flavors meld together and the chicken to become perfectly tender.
- Customize your heat: Adjust the curry powder or add chili flakes if you prefer a spicier version of the dish.
- Garnish wisely: A sprinkle of fresh cilantro or green onions can add a bright, fresh finish to your curry.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 28g
Fat: 26g
Saturated Fat: 18g
Cholesterol: 95mg
