Chicken Curry (Filipino-style)
Filipino-style chicken curry takes the concept of ginataang manok and layers in curry powder for warmth and color, resulting in a dish that’s far milder and creamier than its Indian or Thai counterparts. Coconut milk forms the rich base, while potatoes, carrots, and bell peppers make it a complete one-pot meal. It’s a comforting, kid-friendly curry that’s a regular on Filipino dinner tables.
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Instructions
- Heat oil in a pot over medium heat. Saute onion, garlic, and ginger until fragrant.
- Add the chicken and cook until lightly browned on the outside, about 5 minutes.
- Stir in the curry powder and cook for a minute to toast the spices and remove their raw taste.
- Pour in the coconut milk and water, add the fish sauce, and bring to a gentle simmer. Cover and cook for 20 minutes until the chicken is tender.
- Add the potatoes and carrots, and simmer for another 10 minutes until fork-tender.
- Add the bell pepper and chilies, and simmer for 3-4 more minutes. Season with salt and pepper to taste, then serve hot with steamed rice.
Cook's Tip
Toast the curry powder in the aromatics and chicken fat for a minute before adding any liquid — blooming the spices in oil first wakes up their flavor far more than simply stirring curry powder into the broth.