Chicken Curry

This Chicken Curry is made Filipino Style. Chicken dish flavored with fresh ginger and curry spices.  Cooked with potatoes, capsicum (bell peppers), carrots (if you may want to add) and coconut milk that makes the sauce rich and savory.  
Many recipes out there saute' the chicken without marinating first. I want the chicken to be infused with curry flavor so I marinate it with salt, pepper and curry powder first, then let it sit for about 10-15 minutes. That way when I cook the chicken, the flavor is already there. 

Others only add potatoes when making Chicken Curry or they don't add red bell pepper and carrots. You have the option to omit them or add more if you like. Give it a try because this one-pan dish is very delicious dish and easy to make.

​Serve this rich curry sauce over a freshly cooked white rice. That's the best way to eat it. ​Let me know what you think by leaving a comment below. 

Chicken curry recipe

Ingredients:

• 2 lbs chicken, cut into serving size
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 thumb size ginger, julienned
• 1 large potato, cubed
• 1 medium carrot, cubed
• 1 small green bell pepper, cubed
• 1 small red bell pepper, cubed
• 1 cup water
• 1 1/2 cups coconut milk
• 1-2 tbsp fish sauce (adjust accordingly)
• 2 tbsp curry powder
• 1/2 salt and pepper to taste
• cooking oil for sauteing

video

Procedure:

• Season the chicken cuts with salt and pepper, Add 1 tbsp curry powder and mix until chicken are evenly coated. Marinate for 10-15 minutes.
• In wok or large pan, add about 2-3 tbsp cooking oil. Add potatoes and cook until tender or until sides are lightly browned. Remove from pan and set aside.
• Using the same pan, add carrots and cook until sides are lightly browned. Remove from pan and set aside. 
• Using the same pan, add bell pepper. Cook for about 1 minute. Remove from pan and set aside.
• If oil has dried up, add about 1 tbsp cooking oil. Saute garlic and ginger. Cook until fragrant. Add onion and cook until softened.
• Add the marinated chicken. Stir to combine then cook until lightly browned. 
• Add the fish sauce and cook for about 1 minute. 
• Add water and coconut milk. Simmer for 20-25 minutes. Stir occasionally.
• Add cooked vegetables and 1 tbsp curry powder. Stir and cook for another 3-5 minutes.
• Season with salt and pepper, add chili pepper if desired.
• Remove from heat. Serve and enjoy.

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