Chicken Curry

5 from 1 reviews


  • 600g chicken (thigh quarters), cut into pieces
  • 1 red bell pepper, cut into strips
  • 1 medium carrot, cubed
  • 10 pieces baby potatoes, peeled and halved
  • 4 tbsp oil
  • 1 white onion, chopped
  • 3 cloves of garlic, minced
  • 4 cups coconut milk
  • 1 cup thin coconut milk (pangalawang piga)
  • 1 1/2 tbsp yellow curry powder
  • fish sauce to taste


  1. Heat oil in a pan and fry the potatoes and carrots, set aside.
  2. Sauté garlic and onion until onion is translucent. Add chicken and fry it for about a minute or two.
  3. Pour in thin coconut milk and bring to a boil.
  4. Simmer for 2-3 minutes and then Pour in coconut milk.
  5. Add curry powder and mix well.
  6. Simmer until chicken is tender and sauce has thickened into a gravy.
  7. Add potatoes and carrots.Simmer for 1 minute.
  8. Add fish sauce to taste
  9. Add bell pepper, simmer for 30 seconds and then turn off heat.
  10. Serve with steamed rice, flat breads, or nan