Filipino Chicken Curry
Sharing my mom’s recipe for this family favorite! Filipino Chicken Curry makes use of a combination of curry powder, coconut milk, and fish sauce and is one of the mildest curry dishes found around the world. The flavors are savory, rich, and creamy with a hint of sweetness.
Filipino Chicken CurryCourse: Lunch, DinnerCuisine: FilipinoDifficulty: Easy
4 tablespoons canola oil
1 potato, peeled and cubed
1 red bell pepper, seeded and cubed
2 tablespoons unsalted butter
1 medium onion, diced
1 thumb length ginger, minced
1 tablespoon fish sauce (patis)
1 tablespoon curry powder
2 pounds chicken wings (or thighs)
13.5 oz can of coconut milk
Salt and pepper
- In a heavy bottom pot or wok over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
- Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
- Add butter to pot/wok, then add onions and ginger and cook until softened.
- Add fish sauce (patis) and curry powder.
- Add chicken and cook, stirring occasionally until lightly browned.
- Add coconut milk and simmer over medium low heat for about 20 to 30 minutes until the chicken is tender.
- Add potatoes and cook for about 3 to 5 minutes or until tender.
- Season with salt and pepper to taste.
- Add bell peppers and cook for about 1 minute or until tender yet crisp.
- Serve hot with some fresh cooked rice.