Name: Filipino Chicken Curry Recipe
Ingredients: Prepare the Chicken (Optional Marination): If you choose to marinate, combine the chicken pieces in a bowl with 2 tablespoons of fish sauce, 1/2 teaspoon of ground black pepper, and 1 teaspoon of garlic powder (if using). Mix well, cover, and refrigerate for at least 30 minutes, or up to 4 hours. This step enhances the flavor of the chicken itself. If skipping, simply season the chicken with salt and pepper.; Sauté Aromatics – Building the Flavor Base: Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat.; Add the chopped onions and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.; Add the minced garlic and julienned ginger. Sauté for another 2-3 minutes until fragrant. Be careful not to burn the garlic.; Bloom the Curry Powder & Brown the Chicken: Add the curry powder to the pot with the aromatics. Stir continuously for about 1-2 minutes until the curry powder becomes fragrant and slightly darkens. This “blooming” process intensifies its flavor.; Add the chicken pieces to the pot (if marinated, drain any excess liquid). Increase the heat slightly to medium-high. Brown the chicken on all sides, about 2-3 minutes per side. This searing locks in juices and adds depth of flavor. You may need to do this in batches to avoid overcrowding the pot.; Once browned, add 2-3 tablespoons of fish sauce and stir to coat the chicken. Cook for another minute.; Simmering the Foundation: Pour in the chicken broth (or water) and add the bay leaves. Ensure the chicken is mostly submerged. If not, add a little more liquid.; Bring the liquid to a gentle simmer. Then, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is partially tender. This initial simmer allows the chicken to cook through gently and absorb the aromatic flavors.; Adding the Vegetables – First Round: Add the cubed potatoes and sliced carrots to the pot. If using celery, add it now too.; Stir gently to submerge them in the sauce. If the liquid level seems too low, you can add a little more broth or water.; Cover the pot again and continue to simmer for another 10-15 minutes, or until the potatoes and carrots are almost tender when pierced with a fork.; Introducing Creaminess & Final Vegetables: Pour in the full-fat coconut milk and the evaporated milk (if using). Stir gently to combine everything.; Add the red and green bell pepper strips (and green peas, if using).; Bring the curry back to a gentle simmer (do not bring to a rolling boil, as this can cause the coconut milk to curdle or separate).; Cook uncovered for another 5-7 minutes, or until the bell peppers are tender-crisp and the sauce has thickened slightly to your desired consistency.; Final Seasoning and Rest: Taste the sauce. Adjust seasoning with salt, freshly ground black pepper, and a pinch of sugar (if desired, to balance the flavors). If you want more umami, add a little more fish sauce, a teaspoon at a time. If you prefer more curry flavor, you can carefully stir in a bit more curry powder (mix it with a little hot liquid from the pot first to avoid clumps).; Remove the bay leaves.; Turn off the heat, cover the pot, and let the curry rest for at least 10-15 minutes before serving. This allows the flavors to meld together beautifully, and the sauce will continue to thicken slightly.; Serve and Garnish: Ladle the Filipino Chicken Curry generously into bowls.; Garnish with chopped fresh cilantro or green onions, and sliced Thai chilies if you like a bit of extra spice.; Serve hot with steamed white rice.

Description

For the Chicken & Marinade (Optional but Recommended):
- Chicken: 2.5 lbs (approx. 1.15 kg) bone-in, skin-on chicken pieces (thighs and drumsticks work best for flavor and moisture)
- Fish Sauce (Patis): 2 tablespoons (for marinade)
- Ground Black Pepper: 1/2 teaspoon (for marinade)
- Garlic Powder: 1 teaspoon (for marinade, optional)

Aromatics & Base:
- Cooking Oil: 3 tablespoons (vegetable, canola, or coconut oil)
- Yellow Onion: 1 large, chopped (about 1.5 cups)
- Garlic: 6-8 cloves, minced (about 2 tablespoons)
- Ginger: 2-inch piece, peeled and julienned or minced (about 2 tablespoons)
- Filipino-style Yellow Curry Powder: 3-4 tablespoons (adjust to taste; use a milder blend)
- Fish Sauce (Patis): 2-3 tablespoons (for sautéing, adjust to taste)

Vegetables:
- Potatoes: 2-3 medium (about 1 lb or 450g), peeled and cut into 1.5-inch cubes (Yukon Gold or red potatoes are good choices)
- Carrots: 2 large (about 1/2 lb or 225g), peeled and sliced into 1/2-inch thick rounds or chunks
- Red Bell Pepper: 1 large, deseeded and cut into 1-inch strips or squares
- Green Bell Pepper: 1 large, deseeded and cut into 1-inch strips or squares
- Celery Stalks (Optional): 2 stalks, sliced diagonally (adds a nice subtle freshness)
- Green Peas (Optional): 1/2 cup, fresh or frozen

The Creamy Sauce:
- Full-Fat Coconut Milk: 1 can (13.5 oz / 400ml) – ensure it’s good quality for best results
- Evaporated Milk (Optional but traditional for extra creaminess): 1/2 cup (120ml)
- Chicken Broth or Water: 1 to 1.5 cups (240-360ml), as needed to reach desired consistency
- Bay Leaves: 2 pieces

Seasoning & Garnish:
- Salt: To taste (be mindful of the fish sauce)
- Freshly Ground Black Pepper: To taste
- Sugar (Optional): 1/2 to 1 teaspoon, to balance flavors
- Fresh Cilantro or Green Onions: Chopped, for garnish (optional)
- Thai Chilies or Siling Labuyo (Optional): Sliced, for those who like extra heat

Ingredients

Prepare the Chicken (Optional Marination):
- If you choose to marinate, combine the chicken pieces in a bowl with 2 tablespoons of fish sauce, 1/2 teaspoon of ground black pepper, and 1 teaspoon of garlic powder (if using). Mix well, cover, and refrigerate for at least 30 minutes, or up to 4 hours. This step enhances the flavor of the chicken itself. If skipping, simply season the chicken with salt and pepper.

Sauté Aromatics – Building the Flavor Base:
- Heat the cooking oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
- Add the chopped onions and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the minced garlic and julienned ginger. Sauté for another 2-3 minutes until fragrant. Be careful not to burn the garlic.

Bloom the Curry Powder & Brown the Chicken:
- Add the curry powder to the pot with the aromatics. Stir continuously for about 1-2 minutes until the curry powder becomes fragrant and slightly darkens. This “blooming” process intensifies its flavor.
- Add the chicken pieces to the pot (if marinated, drain any excess liquid). Increase the heat slightly to medium-high. Brown the chicken on all sides, about 2-3 minutes per side. This searing locks in juices and adds depth of flavor. You may need to do this in batches to avoid overcrowding the pot.
- Once browned, add 2-3 tablespoons of fish sauce and stir to coat the chicken. Cook for another minute.

Simmering the Foundation:
- Pour in the chicken broth (or water) and add the bay leaves. Ensure the chicken is mostly submerged. If not, add a little more liquid.
- Bring the liquid to a gentle simmer. Then, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the chicken is partially tender. This initial simmer allows the chicken to cook through gently and absorb the aromatic flavors.

Adding the Vegetables – First Round:
- Add the cubed potatoes and sliced carrots to the pot. If using celery, add it now too.
- Stir gently to submerge them in the sauce. If the liquid level seems too low, you can add a little more broth or water.
- Cover the pot again and continue to simmer for another 10-15 minutes, or until the potatoes and carrots are almost tender when pierced with a fork.

Introducing Creaminess & Final Vegetables:
- Pour in the full-fat coconut milk and the evaporated milk (if using). Stir gently to combine everything.
- Add the red and green bell pepper strips (and green peas, if using).
- Bring the curry back to a gentle simmer (do not bring to a rolling boil, as this can cause the coconut milk to curdle or separate).
- Cook uncovered for another 5-7 minutes, or until the bell peppers are tender-crisp and the sauce has thickened slightly to your desired consistency.

Final Seasoning and Rest:
- Taste the sauce. Adjust seasoning with salt, freshly ground black pepper, and a pinch of sugar (if desired, to balance the flavors). If you want more umami, add a little more fish sauce, a teaspoon at a time. If you prefer more curry flavor, you can carefully stir in a bit more curry powder (mix it with a little hot liquid from the pot first to avoid clumps).
- Remove the bay leaves.
- Turn off the heat, cover the pot, and let the curry rest for at least 10-15 minutes before serving. This allows the flavors to meld together beautifully, and the sauce will continue to thicken slightly.

Serve and Garnish:
- Ladle the Filipino Chicken Curry generously into bowls.
- Garnish with chopped fresh cilantro or green onions, and sliced Thai chilies if you like a bit of extra spice.
- Serve hot with steamed white rice.

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Nutrition

Serving Size: One Normal Portion
Calories: 550-650