Filipino Chicken Curry

Filipino Chicken Curry

I love recipes that are simple yet tasty. I mean seriously, why cook anything else? 🙂 Well this recipe is both those things, and we love it!

We love experimenting with different cuisines, and one day I stumbled across a recipe for a Filipino-style chicken curry. It is basically chicken simmered in coconut milk with curry powder and fish sauce, potato, peppers and sometimes celery. Simple, right?! I love the coconut milk/curry powder combination because of how the sweetness and mellowness of the coconut milk helps to counteract the spiciness of the curry powder.

I based my recipe on the recipes found herehere and here. but with a few variations. Instead of potato, I decided to use sweet potato (which works even better, I think!). I also decided not to use celery, and I used a little less curry powder than what most recipes call for (because I can’t handle the heat!). I also added some chicken stock for additional nutritional, but you could leave it out if you don’t have it. Finally, it would be more traditional to use chicken pieces with the bone and skin, but I prefer to use boneless skinless chicken thighs simply because it makes it easier to eat 🙂

Filipino Chicken Curry

2 tablespoons oil (I like to use a mix of ghee/coconut oil)
1 medium onion, sliced
3 cloves garlic, minced
1.5 – 2 pounds boneless/skinless chicken thighs (cut each thigh into 3-4 pieces)
1 tablespoon curry powder
2 tablespoons fish sauce
1 can coconut milk
¾ cup chicken stock
1 medium sweet potato, diced into ½ inch cubes
1 red pepper, sliced
Pepper – couple shakes

1. Heat oil in a large pan. Add onion and garlic and sauté for a couple minutes.
2. Add the chicken pieces and cook for a couple minutes until they lose their pinkness.
3. Stir in the curry powder, fish sauce and a dash of black pepper.
4. Add the coconut milk, chicken stock and sweet potato.
5. Simmer gently (lid off) for 30-40 minutes until the chicken is tender and the sweet potato is cooked.
6. Add the red pepper with about 15 minutes to go.
7. Serve – goes great with rice!

Linking to: Real Food Wednesdays, Allergy Free Wednesdays, Healthy 2day WednesdaysFull Plate Thursdays, Simple Lives Thursday, Pennywise Platter Thursdays, HomeAcre Hop, Foodie Friday, Gluten Free FridaysSunday SchoolInspire Me Monday, Make Your Own Mondays, Homestead Barnhop, Fat Tuesday, Traditional Tuesdays, Slightly Indulgent Tuesday, Hearth and Soul Hop


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9 Comment

  1. This looks really, really delicious! I’m going to try it. I love all of those flavors and can’t wait to see how they taste together.

    1. Debbie says:

      Thanks Jessica, I hope you like it!

  2. mjskit says:

    Good call on the sweet potatoes Debbie! I bet they were delicious with the curry seasonings and the coconut. We do love our sweet potatoes, don’t we? 🙂 Great curry dish! I would choose the boneless chicken as well. Quick and easy – that’s the only way to go, especially in the summer when it’s so hot! Hope you’ve having a wonderful week!

    1. Debbie says:

      Sweet potatoes are a wonderful invention by nature, I agree 🙂 Hope you are having a great week too, stay cool!

  3. Awesome! Chicken, curry, and rice – perfect combinations. Thanks for sharing on Foodie Friday

  4. That looks so good in your pretty bowl! 🙂 Visiting from Make Your Own Monday!

    1. Debbie says:

      Thank you! Appreciate you stopping by 🙂

  5. amber says:

    Hi Debbie,

    Nice to see you over at AFW!! I am featuring your recipe this week. Looks delicious. I am always on the lookout for new chicken recipes.

    We have been hot HOT here. How about you? Cool at all closer to the coast? Forecast calls for 107 degrees tomorrow here So I am taking the kids to San Francisco for the day to escape the heat! I’m thinking the zoo and then we will hit the beach.

    Hope all is well and great with you.


  6. Sounds delicious. Thanks for sharing at the HomeAcre Hop. Please come back and visit us this week:

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