Chicken Curry Ala Pinoy
Experience the vibrant flavors of the Philippines with this hearty Chicken Curry Ala Pinoy! This Filipino-style curry offers a delightful twist on a classic dish, featuring tender chicken pieces simmered in rich coconut milk infused with aromatic garlic, onion, and fresh ginger. The addition of curry powder introduces a warm, gently spiced flavor, while creamy potatoes, sweet carrots, and colorful bell peppers create a perfect balance of textures. Finished with a splash of fish sauce for a savory depth, this dish is a comforting, one-pot meal that’s ready in just under an hour. Serve it over steamed white rice for the ultimate tropical comfort food. Perfect for family dinners or casual gatherings, this recipe is a must-try for anyone craving authentic Filipino cuisine! Keywords: Filipino chicken curry, coconut milk curry, Chicken Curry Ala Pinoy recipe, Filipino comfort food, easy one-pot meals.
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Recipe Information
Ingredients
- 1 kilogram Chicken (cut into serving pieces)
- 2 pieces Potatoes (peeled and cubed)
- 1 piece Carrot (peeled and sliced)
- 2 pieces Bell peppers (red and green, sliced)
- 400 milliliters Coconut milk
- 2 tablespoons Curry powder
- 4 cloves Garlic (minced)
- 1 piece Onion (chopped)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Fish sauce
- 3 tablespoons Vegetable oil
- 1 cup Water or chicken stock
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
Instructions
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Sauté the garlic, onion, and ginger until fragrant and the onions are translucent.
Add the chicken pieces to the pot and cook until lightly browned on all sides.
Sprinkle the curry powder over the chicken and stir well to coat evenly.
Pour in the fish sauce and continue to mix for 2 minutes to incorporate the flavor.
Add the potatoes and carrot to the pot. Stir and cook for another 3–4 minutes.
Pour in the water or chicken stock and bring the mixture to a boil. Lower the heat to a simmer and cook for 15 minutes, or until the potatoes and chicken are tender.
Stir in the coconut milk and bring back to a gentle simmer. Adjust the seasoning with salt and ground black pepper as needed.
Add the sliced bell peppers and cook for an additional 5 minutes, or until the vegetables are slightly tender but still vibrantly colored.
Remove the chicken curry from heat and transfer to a serving dish.
Serve hot with steamed white rice. Enjoy your Chicken Curry Ala Pinoy!
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 8656 mg | 376% | |
| Total Carbohydrate | 130.2 g | 47% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 53.2 g | ||
| Protein | 282.8 g | 566% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 250 mg | 19% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4694 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
