Name: Savory Chicken Curry with Coconut Milk in Just 25 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons Vegetable Oil (Can substitute with olive oil or coconut oil); 1 Medium Potato (Cut into wedges); 1 Medium Carrot (Cut into wedges); 3 cloves Garlic (Minced); 1 Small Onion (Chopped); 2 pounds Chicken (Can use thighs or drumsticks); 2 tablespoons Fish Sauce (Can substitute with soy sauce or salt); 2 tablespoons Curry Powder (Use mild for less heat); 1 tablespoon Paprika Powder (Optional); ½ teaspoon Ground Black Pepper; 1 can Coconut Milk (400mL); 1 Medium Green Bell Pepper (Cut into squares); 1 Fresh Chili Pepper (Cut into 4-5 pieces, optional)

In the hustle and bustle of daily life, sometimes we crave something that feels just like a warm hug—enter my Filipino Style Chicken Curry with Coconut Milk! This savory dish marries tender chicken with rich, creamy coconut milk, creating a delightful experience for your taste buds. What’s more, it’s a quick recipe that whisks you from prep to plate in about 25 minutes, making it perfect for busy weeknights when you still want to enjoy homemade comfort food. With a gentle kick of spice and the heartiness of fresh vegetables, it’s not just a meal; it’s an inviting reminder of the vibrant flavors of Filipino cuisine. Are you ready to bring this delightful dish into your kitchen and impress your loved ones?

Why is this Chicken Curry Unique?

Simplicity: This quick recipe makes it easy to whip up a flavorful dinner in just 25 minutes! Perfect for those busy nights when you crave homemade goodness without the fuss.

Savory Indulgence: The richness of coconut milk combined with aromatic spices creates a heavenly sauce that will transport your taste buds to the Philippines.

Crowd-Pleasing: Whether you’re hosting family or friends, this dish is sure to be a hit. With its balance of comforting flavors and slight spice, it appeals to all palates!

Versatility: Customize it to your liking—add tofu for a vegetarian option or switch chicken for pork for a delightful twist. The possibilities are endless!

Nourishing: Each serving is packed with nutrients, making it not only a satisfying meal but also a wholesome choice that nourishes both body and soul. Try serving it with side dishes like steamed rice or crispy naan for the ultimate feast!

Chicken Curry with Coconut Milk Ingredients

• Let’s gather the essentials for our comforting Chicken Curry with Coconut Milk!

For the Curry

Vegetable Oil – Used for frying, but you can swap it for olive oil or coconut oil for added flavor.
Medium Potato (1, cut into wedges) – This adds heartiness; sweet potato can provide a hint of sweetness if preferred.
Medium Carrot (1, cut into wedges) – Adds color and sweetness; feel free to use parsnip for a different twist!
Garlic (3 cloves, minced) – Enhances flavor; in a pinch, garlic powder can be a suitable substitute.
Small Onion (1, chopped) – Brings sweetness and depth to the dish; yellow or red onions work well as substitutes.
Chicken (2 pounds) – The star of the dish; chicken thighs or drumsticks can add more flavor, or swap with pork/beef if desired.
Fish Sauce (2 tablespoons) – Offers umami richness; soy sauce or salt can stand in if fish sauce isn’t available.
Curry Powder (2 tablespoons) – A key component for flavor; opt for mild curry powder if you prefer a gentler heat.
Paprika Powder (1 tablespoon, optional) – Adds vibrant color and depth; can be adjusted based on your spice preference.
Ground Black Pepper (½ teaspoon) – Contributes warmth; adjust to your taste before serving.
Coconut Milk (1 can, 400mL) – Creates that creamy, dreamy sauce; substitute with evaporated milk for a lighter option if needed.
Medium Green Bell Pepper (1, cut into squares) – Provides a crunchy texture; any color of bell pepper can be a delightful addition.
Fresh Chili Pepper (1, cut into 4-5 pieces) or Dried Chili Flakes – Optional for an extra kick; adjust the quantity based on your heat tolerance.

Explore the unique flavors and comforting essence of this Chicken Curry with Coconut Milk; it’s a dish that will warm both your heart and home!

Step‑by‑Step Instructions for Chicken Curry with Coconut Milk

Step 1: Heat Oil and Fry Vegetables
In a large pan, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Add the potato and carrot wedges, frying them for about 5 minutes until they start to brown and soften. Once they’re nicely golden, remove them from the pan and set aside on a plate, keeping the flavorful oil for the next step.

Step 2: Sauté Aromatics
In the same pan with the remaining oil, sauté 3 minced garlic cloves and 1 chopped small onion over medium heat for about 2-3 minutes until fragrant and translucent. Make sure to stir occasionally to prevent burning. The beautiful aroma will start to fill your kitchen, creating the perfect base for your Chicken Curry with Coconut Milk.

Step 3: Brown the Chicken
Add 2 pounds of chicken pieces into the pan, spreading them out to sear evenly. Cook for about 5-7 minutes, turning occasionally until they are nicely browned on all sides. This browning enhances the flavor of the dish and gives the chicken a delightful golden color that looks irresistible.

Step 4: Add Seasonings and Simmer
Stir in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of optional paprika, and ½ teaspoon of ground black pepper. Mix everything well and cover the pan, letting it simmer for 5 minutes. This allows the chicken to soak in the seasonings while the spices start to develop their rich aroma, filling the air with mouthwatering scents.

Step 5: Incorporate Coconut Milk
Lower the heat and pour in 1 can (400mL) of coconut milk, stirring to combine everything. Let it cook uncovered for about 10-15 minutes on low heat, stirring occasionally until the sauce thickens and the chicken is cooked through. Look for a creamy consistency, ensuring the chicken is tender and infused with that luscious coconut flavor.

Step 6: Add Remaining Vegetables
Gently fold in the previously fried potato and carrot, along with 1 medium green bell pepper cut into squares and optional fresh chili pieces. Stir them in and cook for an additional minute just until the peppers are slightly tender yet still vibrant. This step adds not only color but also satisfying textures to your Chicken Curry with Coconut Milk.

Step 7: Serve and Enjoy
Once everything is cooked through, scoop the curry into bowls and serve hot over steamed rice or warm naan. Each spoonful should reveal a delightful blend of creamy, savory goodness from the coconut milk and tender chicken, making this Chicken Curry with Coconut Milk a comforting staple for any dinner table.

Expert Tips for Chicken Curry with Coconut Milk

Ingredient Quality: Use high-quality coconut milk for the best flavor. Avoid brands with additives for a more authentic taste in your chicken curry.
Spice Control: Adjust the amount of curry powder according to your heat preference. Start with less and taste as you go to avoid overpowering the dish.
Layering Flavors: Let the garlic and onion sauté until translucent to build a richer base flavor before adding the chicken. This enhances your chicken curry’s overall depth.
Vegetable Variations: Feel free to swap in seasonal vegetables like zucchini or bell peppers. This not only changes the flavor but also adds vibrant color to your dish!
Avoid Overcooking: Keep an eye on the chicken while it simmers. Overcooking can make it tough, so tender is the goal for that creamy texture in your chicken curry.
Let It Rest: Allow the curry to sit for a few minutes before serving. This helps the flavors meld together, ensuring a delicious experience when you dig in!

How to Store and Freeze Chicken Curry with Coconut Milk

Fridge: Store the chicken curry in an airtight container in the refrigerator for up to 3 days. It can taste even better the next day as the flavors meld together.
Freezer: For longer-term storage, freeze the curry in a freezer-safe container for up to 3 months. Allow it to cool completely before sealing to avoid condensation.
Reheating: Thaw overnight in the fridge before reheating. Heat gently on the stovetop or in the microwave until heated through, adding a splash of coconut milk if needed to restore creaminess.
Wrap Guidance: Always ensure the container is tightly sealed to prevent freezer burn, which can affect the flavor and texture of your delicious chicken curry.

Make Ahead Options

Busy cooks will adore how easy it is to prepare this Filipino Style Chicken Curry with Coconut Milk ahead of time! You can chop and refrigerate the vegetables (potatoes, carrots, and bell peppers) up to 24 hours in advance, keeping them in an airtight container to maintain freshness. Additionally, you can marinate the chicken with the fish sauce and spices, sealing them in a ziplock bag to enhance flavor. When you’re ready to enjoy your meal, simply sauté the aromatics and follow the rest of the cooking instructions, adding the prepped components. This method not only saves time but also allows the curry to taste just as delicious and rich as if made fresh that day!

Chicken Curry with Coconut Milk Variations

Feel free to unleash your creativity and customize this dish to suit your taste—your kitchen is your canvas!

Dairy-Free: Substitute coconut milk with almond milk or cashew cream for a nutty flavor without dairy.
Spicy Kick: Add a tablespoon of sriracha or habanero sauce while simmering for an extra layer of heat. This twist will elevate the flavor profile and give your curry a fiery edge.
Homemade Curry Paste: Instead of curry powder, try using a homemade or store-bought curry paste for a more intense flavor. The fresh spices in curry paste can transform the essence of the dish.
Seafood Sensation: Swap chicken for shrimp or fish for a seafood variation! This change brings a whole new oceanic dimension that pairs beautifully with coconut milk.
Additional Vegetables: Throw in spinach or kale towards the end of cooking for an added health boost. These leafy greens provide wonderful color and nutrients while wilting gently.
Coconut Cream Heartiness: Use full-fat coconut cream instead of coconut milk for a richer, more luxurious sauce. It will make the curry decadently creamy, perfect for special occasions.
Quinoa or Rice Blends: Serve the curry over quinoa instead of rice for a nutritious twist. Quinoa adds a nutty flavor and extra protein to your meal.
Herbacious Touch: Finish with fresh herbs like cilantro or basil for a fragrant lift! The aromatic herbs will brighten up each bite while adding a fresh contrast to the savory curry.

With all these tempting variations and substitutes, you can make this recipe your own while exploring the delicious world of Filipino cuisine. Happy cooking!

What to Serve with Filipino Style Chicken Curry with Coconut Milk

Savor a complete meal experience by pairing your comforting chicken curry with sides that enhance its vibrant flavors.

Steamed Jasmine Rice: This fluffy, aromatic rice absorbs the creamy coconut sauce beautifully, making it a perfect complement to your curry.
Garlic Naan: Soft and warm, these Indian flatbreads are perfect for scooping up every last bit of that savory chicken curry goodness.
Fresh Cucumber Salad: A refreshing crunch with a light vinaigrette cuts through the richness of the curry, creating a balanced bite.
Mango Chutney: A touch of sweetness from this fruity condiment adds a delightful contrast to the slightly spicy chicken curry, enhancing the overall flavor.

Enjoy the balance of textures between the creamy chicken curry and the crispy cucumber salad; it’s a delightfully satisfying combination!

Filipino Style Chicken Curry with Coconut Milk Recipe FAQs

How do I choose the right coconut milk for this recipe?
Absolutely! For the best flavor, select a high-quality coconut milk without additives. Look for brands that list coconut as the main ingredient, ensuring a rich and authentic taste in your Chicken Curry with Coconut Milk.

How should I store leftover curry, and how long will it last?
You can store the chicken curry in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors continue to meld together!

Can I freeze Chicken Curry with Coconut Milk for later?
Yes, you can! Let the curry cool completely, then transfer it to a freezer-safe container. It will last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stovetop or in the microwave, adding a splash of coconut milk to restore its creamy texture.

What should I do if my curry sauce is too thin?
If your sauce is looking thin, don’t worry! Simply let it simmer on low heat for an additional 5-10 minutes uncovered. This will allow the sauce to thicken. Stir frequently to prevent it from sticking to the pan. You can also add a bit of cornstarch mixed with water for an instant thickening solution if you prefer!

Can I adjust this recipe for dietary restrictions, such as allergies?
Very much so! If you have allergies to fish or soy, simply omit the fish sauce and use an alternative seasoning like salt or coconut aminos for a similar depth of flavor. Additionally, for a vegetarian option, swap the chicken with tofu and replace fish sauce with a vegan-friendly alternative. Always feel free to experiment with vegetables suited to your dietary needs!

What can I serve with Chicken Curry with Coconut Milk?
Serve this delightful curry over steamed rice or alongside warm naan to soak up the creamy sauce. You might also consider adding a fresh salad or roasted vegetables on the side for a well-rounded meal that’s perfect for any occasion!