Hey there, food lovers! I’ve gotta tell you about a dish that’s become a total game-changer in my kitchen: Filipino Style Chicken Curry with coconut milk. It’s one of those recipes that just wraps you in comfort with every bite, and I discovered it years ago during a family gathering at my aunt’s house. The rich, creamy sauce and tender chicken had me hooked from the first spoonful, and now, I’m obsessed with perfecting my own version of Filipino Style Chicken Curry with coconut milk.
Honestly, it’s not just about the taste (though, wow, it’s amazing!). There’s something magical about the way the aromas of curry and coconut milk fill the house while it simmers. I’ve made this Filipino Style Chicken Curry with coconut milk for countless dinners, and it never fails to get rave reviews from my picky eaters. So, let’s dive into why this dish deserves a spot on your weekly menu!
Why You’ll Love This Recipe
I’ve found that Filipino Style Chicken Curry with coconut milk is a total crowd-pleaser, whether you’re cooking for family or friends. In my kitchen, it’s the go-to when I want something hearty yet simple to whip up after a long day. The blend of spices with that velvety coconut milk creates a flavor that’s out of this world, and trust me, you’ll be scraping the pot for seconds.
Plus, it’s super forgiving! Even if you’re not a pro at balancing flavors, this dish comes together beautifully with minimal effort. I’ve tweaked my recipe for Filipino Style Chicken Curry with coconut milk over the years, and every time, it’s a hit. So, let’s get to the good stuff and break down what you’ll need!
Ingredients List
Alright, let’s gather everything for making Filipino Style Chicken Curry with coconut milk. I prefer using fresh, quality ingredients because they really make a difference in the depth of flavor. Here’s my go-to list, with a few personal notes on what I usually buy or substitute when I’m in a pinch. This should be enough for a solid family meal!
For the Chicken and Base
- 2 pounds (900g) chicken thighs or drumsticks, bone-in for extra flavor (I love thighs for their juiciness)
- 2 tablespoons (30ml) vegetable oil, for sautéing (canola works fine too)
- 1 large onion, finely chopped (I usually grab a yellow one for sweetness)
- 3 cloves garlic, minced (fresh is best, don’t skimp here)
- 1-inch piece ginger, grated (this adds such a zing!)
For the Curry and Sauce
- 2 tablespoons (15g) curry powder, adjust to taste (I like a mild blend for my kids)
- 1 can (400ml) coconut milk, full-fat for richness (shake it well before opening)
- 1 cup (240ml) chicken broth, low-sodium if you’re watching salt
- 2 medium potatoes, cubed (I peel mine, but that’s optional)
- 1 large carrot, sliced into rounds (adds a sweet crunch)
- 1 red bell pepper, sliced (for color and a mild bite)
- 1 tablespoon (15ml) fish sauce, for that umami kick (a must for authentic Filipino Style Chicken Curry with coconut milk)
- Salt and pepper, to taste (start with a pinch and adjust)
I’ve gotta say, getting these ingredients prepped ahead makes the whole process a breeze when cooking Filipino Style Chicken Curry with coconut milk. Keep an eye on that coconut milk quality, though; a good can transforms the dish into something truly special.
Variations
One thing I adore about Filipino Style Chicken Curry with coconut milk is how adaptable it is. I’ve played around with this recipe more times than I can count, and each tweak brings something new to the table. Whether you’re catering to picky eaters or just want to switch things up, here are some variations I’ve tried and loved.
- Spicy Kick: Toss in a couple of chopped Thai chilies or a teaspoon of chili flakes if you’re craving heat. I tried this once for a potluck, and let’s just say it woke everyone up!
- Veggie-Packed: Add green beans or spinach in the last few minutes of cooking for extra nutrition. My kids barely notice the greens in Filipino Style Chicken Curry with coconut milk.
- Sweeter Twist: Mix in a tablespoon of brown sugar to balance the savory notes. I stumbled on this by accident, and now it’s a family fave.
- Seafood Swap: Replace chicken with shrimp or fish fillets for a lighter take. I’ve done this on busy weeknights, and it cooks up so fast.
- Extra Creamy: Stir in a dollop of coconut cream at the end for an indulgent texture. Trust me, it’s worth the splurge!
- Herby Freshness: Sprinkle in some chopped cilantro or basil before serving for a burst of freshness. My sister always asks for this version of Filipino Style Chicken Curry with coconut milk.
- Low-Carb Option: Skip the potatoes and use cauliflower chunks instead. I’ve done this when I’m cutting carbs, and it’s just as satisfying.
These little changes keep the dish exciting, especially if you’re making Filipino Style Chicken Curry with coconut milk as often as I do. What twist will you try first?
Servings and Timing
I’ve cooked Filipino Style Chicken Curry with coconut milk enough times to nail down the timing, even on hectic days. In my experience, it’s pretty straightforward if you’ve got everything prepped. Here’s the breakdown for planning your meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6 hearty portions
This recipe for Filipino Style Chicken Curry with coconut milk is perfect for a family dinner or meal prep for the week. You’ll have plenty to go around, and honestly, the leftovers taste even better the next day!
Step-by-Step Instructions
Let’s get cooking! I’m walking you through my process for Filipino Style Chicken Curry with coconut milk with all the little tricks I’ve picked up over the years. Follow along, and don’t stress if it’s not perfect the first time.
Step 1: Prep Your Ingredients
Start by chopping your onion, mincing garlic, and grating ginger. I like to cube the potatoes and carrots ahead too, so I’m not scrambling later. Having everything ready makes this a smooth ride when making Filipino Style Chicken Curry with coconut milk.
Step 2: Brown the Chicken
Heat the oil in a large pot over medium heat, then add the chicken pieces. Sear them for about 3 to 4 minutes per side until golden (don’t worry about cooking through yet). I’ve learned this step adds so much flavor to Filipino Style Chicken Curry with coconut milk, so don’t skip it!
Step 3: Sauté the Aromatics
Pull the chicken out and set it aside, then toss in the onion, garlic, and ginger. Cook for 2 to 3 minutes until fragrant. Honestly, this is when my kitchen starts smelling like heaven.
Step 4: Build the Curry Base
Sprinkle in the curry powder and stir for a minute to toast it. Add the coconut milk and chicken broth, stirring to combine. This is the heart of Filipino Style Chicken Curry with coconut milk, so taste and adjust the spice if needed.
Step 5: Simmer with Veggies
Return the chicken to the pot, then add potatoes and carrots. Let it simmer for 25 to 30 minutes until the chicken is tender and veggies are soft. I usually sneak a potato chunk to test doneness (chef’s privilege, right?).
Step 6: Finish and Serve
Stir in the bell pepper and fish sauce, cooking for another 5 minutes. Season with salt and pepper, and you’re done with your Filipino Style Chicken Curry with coconut milk! Serve it hot over rice, and watch it disappear.
Nutritional Information
I’m no dietician, but I always like to have a rough idea of what’s in my meals, especially with something as comforting as Filipino Style Chicken Curry with coconut milk. Here’s the breakdown per serving, based on my recipe. Keep in mind, this can vary depending on exact portions.
- Calories: 450 per serving
- Fat: 28g
- Protein: 25g
- Carbohydrates: 22g
- Sodium: 600mg
While it’s not the lightest dish, Filipino Style Chicken Curry with coconut milk is packed with satisfying flavors that make it worth every bite, in my opinion!
Healthier Alternatives
If you’re looking to lighten up Filipino Style Chicken Curry with coconut milk, I’ve got some swaps I’ve tried over the years. These keep the dish delicious while cutting back on calories or fat. Give ‘em a shot if you’re watching your intake like I sometimes do.
- Leaner Protein: Use chicken breast instead of thighs to reduce fat content. I’ve done this and still enjoyed it, though it’s a tad less juicy.
- Light Coconut Milk: Swap full-fat coconut milk for the light version. It’s not as rich, but still works for Filipino Style Chicken Curry with coconut milk.
- More Veggies: Double up on carrots and bell peppers while cutting back on potatoes for fewer carbs. I do this when I want a veggie-heavy meal.
- Less Oil: Use just 1 tablespoon of oil or a non-stick pan to cut calories. In my experience, it doesn’t hurt the flavor of Filipino Style Chicken Curry with coconut milk too much.
Serving Suggestions
I love serving Filipino Style Chicken Curry with coconut milk in ways that make it feel extra special, whether it’s a weeknight or a gathering. Here are some ideas from my table to yours. They really elevate the meal!
- Classic Pairing: Spoon it over steamed jasmine rice to soak up that creamy sauce. It’s my default, hands down.
- Bread Option: Serve with warm pandesal or naan to dip into the curry. I did this at a dinner party, and it was a hit.
- Fresh Side: Add a simple cucumber salad with a splash of vinegar for balance. It cuts through the richness of Filipino Style Chicken Curry with coconut milk.
- Garnish Touch: Top with chopped green onions or cilantro for a pop of color. I always do this for Filipino Style Chicken Curry with coconut milk when I want it Instagram-worthy.
Common Mistakes to Avoid
I’ve made my fair share of blunders while cooking Filipino Style Chicken Curry with coconut milk, so let me save you some headaches. Trust me on this one, these pitfalls can sneak up on you. Here’s what to watch out for.
- Overcooking Veggies: Don’t let the potatoes and carrots turn to mush by simmering too long. I learned the hard way when my dish became more like a stew.
- Skipping the Sear: Not browning the chicken first robs you of deep flavor. I’ve rushed this step before, and my Filipino Style Chicken Curry with coconut milk suffered.
- Curdled Coconut Milk: Don’t boil the sauce too hard after adding coconut milk, or it might split. Been there, and it’s not pretty!
- Under-Seasoning: Taste as you go, because curry needs that punch of salt and spice. I’ve served a bland Filipino Style Chicken Curry with coconut milk once, and my family let me know!
Storing Tips
Leftovers of Filipino Style Chicken Curry with coconut milk are a lifesaver in my house, and I’ve figured out the best ways to keep it tasting fresh. Here’s how I store it for later enjoyment. It’s super practical!
- Refrigerator: Store in an airtight container for up to 4 days. I’ve found it reheats beautifully for quick lunches.
- Freezer: Freeze portions in freezer-safe bags for up to 2 months. I do this with Filipino Style Chicken Curry with coconut milk when I batch cook.
- Reheating: Warm on the stove with a splash of water to loosen the sauce. It’s my go-to method for keeping the texture right.
Frequently Asked Questions
I get a bunch of questions about Filipino Style Chicken Curry with coconut milk, so let’s tackle the most common ones. I’ve answered based on my own trials and errors. Hit me with any others in the comments!
Can I use boneless chicken?
Absolutely, boneless thighs or breasts work great. I’ve used them when I want less mess, though bone-in adds more flavor to Filipino Style Chicken Curry with coconut milk.
Is curry powder necessary?
Yup, it’s the backbone of the flavor! If you don’t have it, a mix of turmeric, cumin, and coriander can pinch-hit, but it’s not quite the same.
Can I make it ahead of time?
For sure! I often cook Filipino Style Chicken Curry with coconut milk a day ahead; the flavors meld overnight and taste even better.
What if I don’t have fish sauce?
No worries, a splash of soy sauce can work in a bind. It’s not traditional, but I’ve done it and it’s still tasty.
Can I use other vegetables?
Definitely, toss in whatever you’ve got like peas or zucchini. I’ve experimented a ton with this dish.
Does it freeze well?
Yes, it freezes like a champ. Just thaw overnight in the fridge before reheating your Filipino Style Chicken Curry with coconut milk.
How spicy is this recipe?
It’s mild as I make it, but you can crank up the heat with chilies or hot curry powder. Adjust to your crew’s taste!
Can I use a slow cooker?
You bet, just brown the chicken first, then cook on low for 5 to 6 hours. I’ve tried it, and it’s a game-changer on busy days.
Conclusion
I hope you’re as pumped as I am to whip up some Filipino Style Chicken Curry with coconut milk in your kitchen! It’s honestly one of those dishes that brings everyone together, and I can’t wait for you to experience the smiles it creates. Give it a go, tweak it to your liking, and let me know how it turns out with your Filipino Style Chicken Curry with coconut milk adventure!
Conclusion
I hope you enjoyed this recipe for Filipino Style Chicken Curry with coconut milk ! It’s truly one of my favorites, and I’m confident you’ll love it too.
Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own. Happy cooking!