Are you craving a comforting, flavorful, and satisfying meal that's surprisingly easy to make? Look no further than this delicious Filipino Chicken Curry recipe! This isn't your average curry; it boasts a unique blend of sweet, savory, and subtly spicy notes thanks to the magic of coconut milk and a delightful array of Filipino spices. Perfect for a quick weeknight dinner or a special occasion, this recipe is guaranteed to become a family favorite. Get ready to experience the vibrant tastes of the Philippines in your own kitchen!
Ingredients:
This recipe serves 4-6 people. Adjust quantities as needed.
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons curry powder (adjust to your spice preference)
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice, for serving
Instructions:
Step 1: Sauté Aromatics
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Then, add the minced garlic and ginger and cook for another minute until fragrant. This step builds the foundation of flavor for your curry.
Step 2: Brown the Chicken
Add the chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides. This browning process helps to develop a richer flavor in your dish.
Step 3: Simmer the Curry
Stir in the curry powder, turmeric, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aromas. This step is crucial for a truly flavorful curry. Add the diced tomatoes (undrained), coconut milk, chicken broth, soy sauce, and brown sugar. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20-25 minutes, or until the chicken is cooked through and tender.
Step 4: Add Vegetables & Finish
Add the sliced bell peppers during the last 10 minutes of cooking time. This ensures they retain some texture while still being cooked through. Season with salt to taste.
Step 5: Serve and Enjoy!
Garnish with fresh cilantro and serve hot over steamed rice. The creamy coconut milk, tender chicken, and vibrant vegetables create a truly satisfying and delicious meal.
Cooking Tips:
- For a spicier curry, add a pinch of cayenne pepper or chili flakes along with the other spices.
- If you prefer a thicker curry, simmer it uncovered for the last 10 minutes of cooking time to reduce the sauce.
- Feel free to add other vegetables, such as potatoes, carrots, or peas.
- Leftovers can be stored in the refrigerator for up to 3 days.
Variations:
- Vegetable Curry: Substitute the chicken with your favorite vegetables like cauliflower, eggplant, or chickpeas for a vegetarian version.
- Shrimp Curry: Replace chicken with shrimp for a lighter and faster meal.
Nutritional Information (per serving, approximate):
Calories: Approximately 400-450 Protein: Approximately 30-35g Fat: Approximately 20-25g Carbohydrates: Approximately 25-30g
This easy Filipino Chicken Curry recipe is a fantastic addition to your repertoire of healthy meals and quick dinner ideas. Its homemade goodness is sure to impress your family and friends. Enjoy!