Curry-style chicken is more often associated with Indian cuisine, but Filipinos also have their own version. This chicken is based mainly on curry spice, ginger and coconut milk, thanks to which we get a creamy, simple and aromatic dish from easily available ingredients 🙂


500 g chicken
2 cloves of garlic, minced
1 onion, cubed
thumb of ginger, sliced
1 large carrots, cubed
2 medium-sized potatoes, quartered
1 red bell pepper, cut into cubes
2 tablespoon fish sauce
1 can coconut milk
1 cup of water
2 tablespoons curry powder
salt and pepper to taste
oil for frying


Heat the oil in a large pan over a medium heat. Add in ginger and fry until golden. Add the onions and garlic and fry until the onion turns into glassy. Add the chicken stirring occasionally until lightly brown. Add fish sauce, coconut milk and water. Cover and simmer for 15 minutes or until meat is tender, stirring occasionally. Add in carrots and potatoes and cook for 10 minutes or until softened. Add curry powder and stir to combine and cook for 5 minutes until the sauce thickens. Add in bell pepper and cook for another 3 minutes. Season with salt and pepper. Serve with rice 🙂


asian, bell pepper, carrot, chicken legs, chicken, coconut milk, curry, easy recipes, fast recipies, filipino, fish sauce, garlic, ginger, oil, onion, pepper, potatoes, salt, water

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