Chicken Curry (Filipino style)

Chicken simmered in coconut milk with curry powder, potato, and aromatics until creamy and golden. Mild, fragrant, and distinctly Filipino-style.

Estimated cost: ₱120–₱140

Prep 10 min · Total 45 min · Serves 1

Nutrition per serving: 734 kcal · 38 g protein · 22 g carbs · 56 g fat

Ingredients

• 1 large pc (180g) Chicken thigh (bone-in)
• 100ml Coconut milk
• 100g, cubed Potato
• 1/4 small, diced Onion
• 1 tbsp Cooking oil
• 4 cloves, minced Garlic
• 1 tsp, minced Ginger
• 1.5 tbsp Curry powder
• 1 tbsp Fish sauce
• 1/4 cup Water
• to taste Salt and black pepper

Steps

1. Heat oil over medium heat and sauté ginger for 30 seconds, garlic for 30 seconds, then onion for 2 minutes.
2. Add curry powder and stir constantly for 1 minute until fragrant and golden.
3. Add chicken and sear 3–4 minutes per side.
4. Add water and fish sauce, bring to a boil, then simmer covered over medium-low heat for 15 minutes.
5. Add potato and cook covered for 10 minutes until just tender.
6. Pour in coconut milk and simmer uncovered over medium-low heat for 8–10 minutes until thick. Do not boil hard.
7. Rest 2 minutes, then season to taste.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).