This Chicken Curry is easy to make, made of simple ingredients that are perfect for a busy weeknight dinner. The flavourful curry sauce is so creamy, thickened with coconut milk and mildly flavoured with curry powder.
The spices are the sky’s the limit in a different version of the curry recipe. For this Filipino- style chicken curry recipe, you can easily adjust the spices to your liking. Feel free to add hot chilies if you like spicy curry and cumin for depth of flavor.
Curry is a dish that originated and is popular in the Indian subcontinent. A typical Indian curry is made of chicken stewed in a tomato-based sauce and flavored with onion, garlic, ginger, chilli peppers and a variety of spices like cumin, coriander, turmeric and cardamom or cardamon.
In South Asia, chicken curry is often made of a pre-made mixture of spices well known as curry powder.
This Filipino-style chicken curry recipe is made of simple ingredients and yet so flavourful and creamy.
Chicken Curry Ingredients
Chicken– boneless chicken breast or chicken thighs and cut into inch cubes to cook quickly. For the best flavour, try to use dark meat chicken with bones. However, the cooking time will be longer.
Curry Powder– the only spice you need for this recipe. Feel free to add more spices like cumin according to your liking.
Garlic, onion and ginger– add aroma and boost the flavour of this dish.
Coconut milk– for a rich and creamy curry sauce.
Fish sauce– an Asian favourite condiment that will add umami flavour. Season the chicken substitute with salt.
Boullion cube or chicken broth– flavour enhancer.
Vegetables– carrots, potato and bell peppers.
Bay leaves-Â adds aroma and flavour.
How to Make Chicken Curry
Easy Chicken Curry
Watch How to Make It
Equipment
- Wok
Ingredients
- 500 g chicken breasts or thighs boneless/skinless, cut into 1-inch cubed
- 2 tsp fish sauce
- â…› tsp ground black pepper or cayenne powder
- ½ tsp paprika for the Chinese version 1/2 tsp 5-spice
- 3 tbsp vegetable oil
- 2 cloves garlic minced
- 1 onion chopped
- ½ tsp ginger grated
- 2 tbsp curry powder
- 300 ml coconut milk or 1 can
- 1 chicken bouillon cube optional
- 1 carrot ½ inch thick round sliced
- 1 potato cut into half or quartered then ½ inch thick sliced
- 100 g bell peppers green and red
- 2 bay leaves optional
For spicy curry
- 1 tsp chilli flakes or chopped hot chillis
For serving
- 2 tbsp Parsley chopped
- 4 cups cooked rice or bread
Instructions
- Season the chicken with fish sauce, ground black pepper, paprika and set aside.
- On medium-high, heat the wok with vegetable oil. Pan-fry the sliced carrot and potato until lightly browned. Remove from the wok and set aside.
- Saute onion and garlic until fragrant and the onion is tender. Add the ginger and curry powder. Then add the chicken and stir fry for about 3 minutes.
- Add the coconut milk and let it simmer for about 10 minutes or until the chicken is tender. Add the potato, carrot and optional grated chicken bouillon cube. Let it simmer for another 5 minutes or until the chicken is fully cooked. Finally, add the bell peppers and turn off the heat. Garnish with chopped parsley and serve with cooked rice or bread
Notes
 2 tbsp cornstarch or flour
 2 tbsp butter
