1kg(2.2 lbs) chicken breast, cut into serving pieces
1pcmedium-sized onion, chopped
4clovesgarlic, minced
1pcginger, cut into thin strips
1pclarge-sized potato, cut into cubes
1pclarge-sized carrot, cut into cubes
1pcred bell pepper, cut into cubes
1pcgreen bell pepper, cut into cubes
2tbspcurry powder, (see article above)
1cupcoconut milk
1cupchicken broth, or water
1tbspfish sauce
3tbspcooking oil
salt and pepper, to taste
Instructions
In a large cooking pot, pour-in and heat cooking oil over medium heat.
Add-in chopped onion, minced garlic, and ginger strips. Saute for 1 to 2 minutes or until fragrant and soft.
Add-in the chicken breast, and the fish sauce. Cook for 2 to 4 minutes or until lightly browned.
Add-in the coconut milk and the chicken broth. Bring to a boil then add-in the curry powder and stir. Simmer for 20 to 30 minutes or until chicken is fully cooked.
Add-in the potatoes, the carrots, and the bell peppers. Cook for 5 to 8 minutes or until soft and lightly browned. Season with salt and pepper as desired
Transfer to a serving plate or serving tray. Serve and enjoy!
Notes
Don't forget to check out more information like cooking tips, suggestions, and notes on the sections above in case you jumped to this recipe.
Nutrition
Nutrition Facts
Filipino Chicken Curry Recipe
Amount Per Serving
Calories 480Calories from Fat 227
% Daily Value*
Fat 25.2g39%
Saturated Fat 11.4g71%
Cholesterol 128mg43%
Sodium 401mg17%
Potassium 1235mg35%
Carbohydrates 18.1g6%
Fiber 4.1g17%
Sugar 6.1g7%
Protein 45.7g91%
Calcium 53mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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