Filipino-Style Chicken Curry


  • 4 pounds Chicken – Thigh and Legs, cut into serving sizes
  • 1 tablespoon Curry Powder
  • 1 cup Red and Green Bell Peppers, cut in thick strips
  • 2 cans Coconut Milk
  • 3 medium Potatoes, cubed
  • 4 cloves Garlic, minced
  • 1 medium Onions, chopped
  • 2 tablespoons Fish Sauce or Patis
  • 1/2 teaspoon Pepper
  • 2 tablespoons Cooking Oil, for sauteing


  • In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continously.
  • Add the curry powder and fish sauce. Cook for a minute before stirring in the coconut milk.
  • Bring to a boil, then turn the heat down to simmer for 10 minutes.
  • Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender. Season with ground pepper.
  • Serve with steamed rice.


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Filipino-Style Chicken Curry