Chicken Curry Filipino Style

Ready in

45 mins

Cuisine

Filipino · Southeast Asian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Difficulty

Medium

Calories / Serving

~550 kcal

Spicy Level

Mild
Adjust Servings
Measurements
Tap an ingredient to mark it ready0 of 17 ready
All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Sauté Aromatics

    Heat 2 tablespoons of oil in a large pan. Add the sliced ginger and until fragrant.

  2. Add Onions and Garlic

    Add the sliced onion to the pan and continue to until softened. Then, add the garlic and cook for another minute until aromatic.

  3. Add Chicken and Season

    Add the chicken wings and drumettes to the pan. Stir-fry for about until the chicken starts to brown slightly.

  4. Add Fish Sauce and Cover

    Pour in 2 tablespoons of fish sauce. Cover the pan with a lid and let it cook for to allow the flavors to meld.

  5. Season with Black Pepper and Add Tomatoes

    Remove the lid and sprinkle 1 teaspoon of black pepper over the chicken. Stir well to coat. Add the quartered tomatoes to the pan.

  6. Add Carrots and Potatoes

    Add the sliced carrots and quartered potatoes to the pan, distributing them evenly among the chicken.

  7. Add Water and Magic Sarap

    Pour in 1 cup of water. Sprinkle 1 sachet of Magic Sarap over the ingredients.

  8. Add Coconut Milk and Curry Powder

    Add 2 cups of coconut milk and 2 tablespoons of curry powder. Stir gently to combine all ingredients and ensure the chicken is coated in the sauce.

  9. Simmer until Thickened

    Let the mixture for about , or until the sauce has thickened to your desired consistency and the chicken and vegetables are tender.

  10. Add Soy Sauce and Bell Pepper

    Stir in 3 tablespoons of soy sauce. Add the sliced red bell pepper and mix gently.

  11. Garnish and Serve

    Sprinkle with chopped spring onions just before serving. Serve hot and enjoy your Filipino-style chicken curry!

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 5 swaps

  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)

  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)

  • No Fish sauce?

    • Soy sauce + a squeeze of lime
    • Worcestershire sauce + 1/2 tsp water

  • No Coconut milk?

    • Equal parts heavy cream + 1/2 tsp coconut extract
    • Whole milk + 1 tsp coconut oil (per cup)

  • No Soy sauce?

    • Tamari (1:1) — Gluten-free option.
    • Coconut aminos (1:1, milder & sweeter)
    • Worcestershire sauce + a pinch of salt
AllergensThis recipe contains soy and fish.
SoyFish

Variations

Simple ways to adapt this recipe.

  • Use chicken thighs or breastIngredient swap

    Use chicken thighs or breast instead of wings and drumettes.

  • Add green peas or greenCustomise

    Add green peas or green beans for extra vegetables.

  • For a spicier kickCustomise

    Add a chopped chili pepper with the ginger and garlic.

Helpful Tips

Small details that can improve the final result.

  • Flavour tipAdjust the Amount of Curry

    Adjust the amount of curry powder to your preferred spice level.

  • TipEnsure the Chicken Is Fully

    Ensure the chicken is fully cooked and tender before serving.

  • Cooking tipDo Not Overcook the Vegetables

    Do not overcook the vegetables to maintain their texture.

Was this recipe helpful?

Comments (0)

Sign in to leave a comment on this recipe.

Loading comments...