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Finish dish of Filipino chicken curry with coconut milk

Filipino Chicken Curry with Coconut Milk

Jomelyn Mauermann
Are you craving a delicious curry but want to try something a bit different? Try my Filipino Chicken Curry with Coconut Milk! This sauce is creamy, a little sweet, and packed with flavor. The ingredients are bone-in chicken with some added vegetables, aromatics, spices, and seasonings, and cooked in coconut milk for a perfect curry taste.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine Filipino
Servings 7 servings
Calories 132 kcal

Equipment

skillet

Ingredients
  

  • 2 tablespoons cooking oil
  • 1 medium yellow onion sliced thin
  • 1 inch ginger cut in matchsticks
  • 4 cloves garlic minced
  • 7 pieces drumsticks skin and bone-in
  • 1 13.5 ounces coconut milk
  • 2 tablespoons curry powder
  • 2 tablespoons fish sauce
  • 2 cups potatoes cut in bite sizes
  • 1 cup carrots cut in bite sizes
  • 1 cup bell pepper cut in bite sizes

Instructions
 

  • Preheat your skillet over medium heat and pour cooking oil. Saute the onion, garlic, and ginger until fragrant.
  • Add the chicken and cook for a few minutes or until it turns white.
  • Pour the coconut milk, ½ cup of water, fish sauce, and black pepper. Bring it to a boil and lower the heat to simmer for 15 minutes. Stir occasionally.
  • Add the curry mix carrots and potatoes and cook for about 5 minutes until they are tender. Then add the bell peppers.
  • Taste and adjust seasonings as needed, adding more curry powder for a spicier curry or coconut milk for a richer, creamier sauce. Serve over rice.

Notes

Notes

  • Don't skimp on the curry powder. You'll need 2-3 tablespoons for a flavorful curry. Opt for a Filipino brand like Mama Sita's if you can find it.
  • Simmer the sauce at least 15 minutes. This allows the flavors to meld and the chicken to become fall-off-the-bone tender.
  • Add spinach or green beans. Curry is great with veggies! Sauté some chopped spinach or green beans in the last 5 minutes of simmering.
  • Finish with lime and cilantro. A squeeze of lime juice and a sprinkling of chopped cilantro right before serving helps brighten all the rich flavors.
  • Serve with rice. Fluffy jasmine rice is the perfect partner for soaking up every drop of the curry sauce.
  • Add some chilies or sriracha for spicy lovers. If you like heat, add some sliced Thai chilies or sriracha sauce to amp things up.

Nutrition

Serving: 6servingsCalories: 132kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 1mgSodium: 494mgPotassium: 506mgFiber: 4gSugar: 4gVitamin A: 4364IUVitamin C: 49mgCalcium: 37mgIron: 1mg
Keyword filipino chicken curry with coconut milk
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