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Filipino Coconut Chicken Curry Recipe

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4.1 from 11 reviews

This Filipino Coconut Chicken Curry is a flavorful and comforting dish featuring tender chicken simmered in a rich coconut milk sauce infused with aromatic garlic, ginger, curry powder, and turmeric. Sweet potatoes add a subtle sweetness and heartiness, balanced with the freshness of red bell peppers and a touch of brown sugar or honey to create a perfectly harmonious meal ideal for family dinners.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tbsp Coconut Oil
  • 6 cloves Garlic, peeled and crushed
  • 1 medium Onion, chopped
  • 2 inch-long fresh Ginger root, peeled and sliced
  • 2 tbsp Red Curry powder
  • 1 tsp ground Turmeric
  • 1 Sweet Potato (or Yam), peeled and chopped into cubes
  • 3-4 cups left-over Chicken or 1 (3-lb) Rotisserie Chicken, chopped or cubed
  • 1 can Coconut Milk (14 oz)
  • ½ can water (use the 14 oz coconut milk can and fill halfway with water to measure)
  • 2 tbsp paleo-friendly Fish Sauce
  • 1 large red Bell pepper, chopped
  • 1 tbsp brown Sugar or Honey (adjust to taste)
  • Salt and Pepper, to taste
  • Chopped Cilantro for garnish (optional)

Instructions

  1. Sauté Aromatics: Heat the coconut oil in a large, heavy cooking pot over medium heat. Add the crushed garlic, chopped onion, and sliced ginger, sautéing until fragrant and soft, about 1-2 minutes. Lower the heat to the lowest setting.
  2. Add Spices: Stir in the red curry powder and ground turmeric, cooking with the aromatics just until fragrant, about 30 seconds, to release the spices’ flavors without burning.
  3. Incorporate Sweet Potato and Chicken: Add the peeled, cubed sweet potatoes and the chopped chicken pieces to the pot. Pour in the coconut milk and the half can of water. Add the fish sauce and freshly ground black pepper to taste. Stir well.
  4. Simmer: Bring the mixture to a boil, then cover the pot with a lid and reduce heat to low. Let it simmer gently for 8-10 minutes, or until the sweet potatoes are tender when pierced with a fork.
  5. Add Bell Pepper and Sweetener: Stir in the chopped red bell pepper and brown sugar or honey. Cook for an additional 2 minutes, allowing the bell peppers to heat through but retain slight crunch. If the curry thickens too much, add a little water to reach your desired consistency.
  6. Season and Garnish: Adjust seasoning with salt and pepper if necessary. Remove from heat, garnish with chopped cilantro if using, and serve warm for a delicious and satisfying meal.

Notes

  • Use leftover cooked chicken or rotisserie chicken for convenience and enhanced flavor.
  • Adjust the amount of curry powder based on your preferred spice level.
  • Sweet potatoes can be substituted with yams or other root vegetables.
  • For a paleo version, substitute brown sugar with honey.
  • Add more water if the curry becomes too thick during simmering.
  • Garnish with cilantro or fresh herbs to add a fresh note to the dish.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Filipino
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/filipino-coconut-chicken-curry-recipe/