Recipe video above. Filipino Chicken Curry is one of the mildest curry dishes you’ll ever have. Made with just a handful of ingredients such as coconut milk, mild yellow curry powder, and ginger. It’s rich, creamy, and savory with a hint of sweetness.
green onions or coriander leavesfor garnish, optional
Instructions
Sear the chicken - Heat oil in a large pot. Searing the chicken on both sides, starting with the skin side down. Season with black pepper and salt. Do this in batches if the pot is not big enough. Transfer to a plate once the chicken is brown, doesn't have to be fully cooked. Set aside.
Saute aromatics - Add onion and saute until slightly caramelized. Add garlic and ginger. Saute until fragrant. Add curry powder and stir for 30 seconds.
Simmer chicken - Add back the chicken pieces, followed by chicken broth, bay leaf, and fish sauce. Scrape the bottom of the pan to release the brown bits. Cover with a lid and cook until halfway done about 12 minutes.
Add carrots and potatoes. Pour coconut milk and evaporated milk. Gently stir to submerge the chicken. Cover and continue cooking until vegetables and chicken are tender.
Finish cooking - Add bell pepper and simmer for a couple of minutes without the lid for a thicker sauce. Taste and adjust seasonings as necessary.
Serve with rice. Garnish with coriander/cilantro leaves and enjoy!
Video
Notes
Curry powder - the more curry powder the more intense the flavor will be. If using yellow curry paste, follow the amount of paste recommended per pound of meat.
Chicken broth - you can also use 1 piece chicken bouillon dissolved in 1 cup water.
Evaporated milk - can be omitted. Substitute with an equal amount of coconut milk.
Searing shortcut - brown only one side of the chicken, preferably the skin side.
Cooking time - Adjust cooking time if using smaller pieces of chicken. Test doneness after 20 minutes, remove the lid to thicken the sauce just a bit.
Add bird's eye chili, or siling labuyo if you like it spicy.