Chicken curry Filipino style (coconut chicken curry with potatoes)

A mild, yellow Filipino chicken curry, the local, family-friendly take on Indian dishes: a coconut-curry powder sauce with potatoes, carrots and peppers. Kids love it too.

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Method

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1. In a pan, lightly brown the potatoes and carrots in 1 tbsp oil for 5 minutes, then remove. This way they hold their shape during cooking. ⏱ Timer: 5 min
2. In a pot, soften the onion, garlic and ginger in the remaining oil.
3. Add the chicken and fry for 5 minutes, then drizzle with fish sauce. ⏱ Timer: 5 min
4. Sprinkle with curry powder, stir for 1 minute, then pour in the water, add the lemongrass, and simmer covered for 15 minutes. ⏱ Timer: 1 min
5. Add the coconut milk, potatoes and carrots, and cook for a further 15 minutes, until the vegetables are tender and the sauce has thickened. ⏱ Timer: 15 min
6. Stir in the bell pepper, cook for 3 minutes, then season with pepper and fish sauce. Serve with rice. ⏱ Timer: 3 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• For heat, add 1-2 bird's eye chillies.
• Even better the next day, once the spices meld.

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More southeast asian ideas

• Ayam masak merah (chicken in tomato-chilli sauce)
• Hainanese chicken rice (poached chicken with chicken rice and ginger-chilli sauce)
• Ayam bakar (sweet soy grilled chicken)
• Gai tod (crispy Thai fried chicken with garlic)
• Larb kai (spiced minced chicken salad with toasted rice powder)
• Miến gà (chicken soup with glass noodles)
• Phở gà (Vietnamese chicken noodle soup)
• Cháo gà (Vietnamese chicken rice porridge)

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