Chicken curry contained in coconut milk and curry spices is a hearty and yummy dish the entire family will adore. Simple to create and cooks in 1 pan! Filipino-style Chicken curry Recipe is my all-time popular luxury food. Every time it is on the menu, I can not help but eat my weight . Juicy chicken, tender carrots and potatoes, and colorful bell peppers, along with a glorious curry-infused citrus sauce…it is the very best mix there’s!.
This Chicken Curry isn’t merely a standard on our meal turning in the home, but it is also among the dishes that I frequently create for holidays and special events. It’s simple to make nonetheless packs large flavors. It takes just a couple of components, cooks in 1 pan, and can be done in under one hour. The ideal dish for feeding a large audience!.
Cooking tips for Chicken Curry
- Pan-fry the carrots and celery until gently browned to stop them from falling apart when inserted into the stew.
- This recipe requires bone-in chicken ingredients for a stronger taste, but it would function on cubed boneless chicken breast or thigh meat.
- To get a smooth and creamy sauce, don’t bring to a quick boil and then cook at a gentle simmer lest the coconut milk curdles and divides.
- Instead, when the curry powder has been inserted in, give the sauce a couple of minutes to slow cook to permit the spices to release their tastes.
- Prefer a thicker sense? Simmer uncovered so the extra liquid will dry immediately and the sauce reduces overcooking the meat and veggies.
Ingredients
- 2 medium potatoes, peeled and quartered salt and pepper to taste
- 3 cloves garlic, peeled and minced
- 1/4 cup canola oil
- 1/2 green bell pepper, cored, planted, and slice into cubes.
- 1/2 red bell pepper, cored, seeded, and chop into cubes.
- 1 onion, peeled and cubed.
- 1 thumb-size ginger, peeled and julienned.
- 2 large carrots, peeled and cubed.
- 1 bone-in chicken, chop into toiling pieces.
- 1 tablespoon fish sauce.
- 1 cup coconut milk.
- 1 cup water.
- 2 tablespoons curry powder.
How to serve Chicken curry
- I especially love this hearty stew served with steamed rice, but it is equally tasty paired with mashed potatoes and egg noodles.
- A crusty bread loaf to sop up the curry sauce is just another tasty option!
- Curry is ideal for meal-planning and makes great leftovers.
- Store in airtight containers or resealable bags and keep in the refrigerator for up to 3 days or in the freezer for as many as two months.
- To heat, place in a saucepan with a splash of water and heat on low heat.
Important Instructions During Cooking
- In a full pan over moderate heat, heat oil.
- Add potatoes and cook for approximately 2-3 minutes or till lightly browned and tender.
- Combine carrots and cook for almost 1 to 2 min.
- Eliminate excess oil from the pan without for nearly 1 tbsp.
- Add bell peppers and cook for approximately 30 to 40 minutes. ‘
- Remove from pan and put aside. Put garlic, onions, and ginger and cook till moistened.
- Add fish sauce and continue to cook for approximately 1 minute.
- Bring to a simmer, skimming any scum that will float on top.
- Lower heat, cover, and simmer for about 20 to half an hour or till chicken is cooked.
- Add carrots and tomatoes and cook for around 3 to 5 minutes until tender. Add curry powder and stir to blend.
- Continue to cook for about 2-3 minutes until sauce starts to thicken. Season with pepper and salt to taste.
- Add bell peppers and cook for about 1 minute or till tender yet crisp. Serve hot.
