Chicken Curry in Coconut Milk

Chicken Curry is a common dish Filipino loves. Chicken stewed in ginger, garlic and onion then simmered in coconut milk and flavored with curry powder. 

  • 2 lbs. chicken leg, cut into serving size
  • 1 stem lemon grass, cut into 3
  • 1 large potato, cut into bite size
  • 1 large carrot, cut into bite size
  • 1 small red bell pepper, julienne
  • 1 small green bell pepper, julienne
  • 1 thumb size ginger, minced
  • 4 cloves of garlic, minced
  • 1 small onion, sliced thin
  • 1 to 2 tablespoon yellow curry powder
  • 1 1/2 cup coconut milk
  • 1 tablespoon fish sauce
  • salt and ground black pepper to taste
  • 2 tablespoon cooking oil
  • 3 cups of water

  1. Heat up cooking oil in a deep pot.
  2. Saute ginger, garlic and onion till caramelized.
  3. Add chicken slices, lemon grass and fish sauce. Saute for 5 minutes in medium low heat  or till chicken turns golden brown.
  4. Add 2 to 3 cups of water and bring into a boil in high heat. One it starts boiling lower the heat to medium low and simmer for 10-15 minutes or till chicken is fully cooked.
  5. Add potato and carrots. Season with salt, ground pepper and curry powder. Mix well and simmer for few more minutes.
  6. Add coconut milk and bell peppers. Simmer for 3-4 minutes.
  7. Remove pot from heat, transfer in a serving dish and serve hot. Enjoy!



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