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Chicken Curry with coconut milk

Irresistible Chicken Curry with Coconut Milk in 25 Minutes

This Chicken Curry with coconut milk is a creamy and flavorful dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Filipino
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Vegetable Oil Perfect for frying and sautéing
  • 1 small Onion Chop finely for seamless incorporation
  • 3 cloves Garlic Mince for flavor distribution
For the Chicken
  • 2 pounds Chicken Use bone-in pieces for flavor
  • 2 tablespoons Fish Sauce Substitute with salt if necessary
For the Vegetables
  • 1 medium Potato Cut into wedges
  • 1 medium Carrot Cut into wedges
  • 1 medium Green Bell Pepper Cut into squares
  • 1 piece Fresh Chili Pepper Chop for heat
For the Seasoning
  • 2 tablespoons Curry Powder Opt for mild if preferred
  • 1 tablespoon Paprika Powder Optional for color and flavor
  • ½ teaspoon Ground Black Pepper Adjust to taste
For the Creaminess
  • 1 can Coconut Milk 400mL can

Equipment

  • Large pan

Method
 

Preparation Steps
  1. Heat vegetable oil in a large pan over medium heat. Add potato and carrot wedges, frying for 6-7 minutes until tender. Remove and set aside.
  2. In the same pan, add more oil if needed, then add minced garlic and chopped onion. Sauté for 2-3 minutes until the onion is translucent.
  3. Add chicken pieces and sear for 4-5 minutes until golden brown. Ensure flavor absorption.
  4. Stir in fish sauce, curry powder, paprika, and black pepper. Cover and simmer on low for 5 minutes.
  5. Pour in coconut milk, stir and simmer uncovered for 8 minutes until thickened.
  6. Fold in previously fried potatoes, carrots, bell pepper, and chili pepper. Cook for 1 minute.
  7. Serve hot over steamed rice and enjoy.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Serve with steamed jasmine rice or crusty bread to soak up the curry sauce. Adjust spices as needed for personal preference.

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