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 here, here 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!
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