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Filipino Chicken Curry

Filipino Fish Curry is a traditional Filipino recipe for a classic curry of chicken and potatoes in a lightly-spiced coconut milk base. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Filipino Chicken Curry.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : CurrySpice RecipesChicken RecipesFowl RecipesPhilippines Recipes



Ingredients:

1kg chicken thighs and legs, cut into serving-sized pieces
1 tbsp Filipino yellow curry powder
120g red and green bell peppers, sliced into thick strips
600ml (2 tins) coconut milk
3 medium potatoes, peeled and cubed
4 garlic cloves, minced
1 medium onion, chopped
2 tbsp fish sauce
1/2 tsp freshly-ground black pepper
2 tbsp groundnut oil (or vegetable oil), for frying

Method:

Heat the oil in a wok. When hot add the garlic and onion and stir-fry for 2 minutes. Now add the chicken pieces and stir fry for a few minutes, or until golden brown all over.

Scatter over the curry powder and add the fish sauce. Stir to mix then pour over the coconut milk. Bring the mixture to a boil, reduce to a simmer, cover and cook gently for 10 minutes.

Add the potatoes and sliced bell peppers. Bring back to a simmer, cover the wok again and cook for a further 15 minutes, or until the potatoes are tender.

Season with the freshly-ground black pepper and serve hot with rice.