Filipino Style Creamy Chicken Curry
About this recipe
Filipino Style Creamy Chicken Curry is a hearty dish that combines tender chicken with vibrant vegetables in a rich coconut milk sauce. This version is straightforward and perfect for beginners, making it easy to whip up a comforting meal any day of the week.
The use of both second extract and pure coconut milk gives this curry its signature creaminess, while the blend of spices and fresh ingredients ensures a flavorful experience.
Ingredient notes
- 1 kilo (1000g) of chicken legs and thighs is used for this recipe.
- The recipe calls for 1 cup of second extract coconut milk, although a clip for this ingredient is missing.
Tips from Kuya Fern's Cooking’s video
- Sauté the onions until they are translucent before adding garlic and ginger to build a flavorful base.
- Cooking the curry powder for a minute helps to release its flavor, enhancing the overall taste of the dish.
- Make sure to brown the chicken on all sides before adding the coconut milk to develop a rich flavor.
Good to know
- What vegetables are included in this recipe?
- The recipe includes sliced carrot, potato, red bell pepper, and green bell pepper.
- How do I prepare the chicken for this curry?
- Use chicken legs and thighs, and cook them until browned on all sides before adding the coconut milk.
No life story here — the video and the recipe are the whole point. All credit to Kuya Fern's Cooking: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Slice the carrot, potato, red bell pepper, and green bell pepper.
- 2
Chop the onions, garlic, and red tomatoes.
- 3
Finely chop the ginger.
- 4
In a pot, heat some oil and sauté the chopped onions until translucent.
- 5
Add the chopped garlic and ginger, and sauté until fragrant.
- 6
Add the chopped tomatoes and cook until softened.
- 7
Stir in the curry powder and cook for a minute to release its flavor.
- 8
Add the chicken legs and thighs, and cook until they are browned on all sides.
- 9
Season with salt and ground black pepper.
- 10
Pour in the 2nd extract coconut milk and bring to a simmer.
- 11
Add the pure coconut milk and stir well.
- 12
Add the sliced vegetables (carrot, potato, red bell pepper, green bell pepper) and cook until the vegetables are tender.
- 13
Adjust seasoning if necessary and serve hot.
Heads up — we had to guess a little:
- Inferred size of ginger based on common cooking practices.
Credit where it’s due: this recipe was transcribed from Kuya Fern's Cooking’s original video on YouTube. Follow them there — it’s their dish.
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