Filipino-Style Chicken Curry
Ginataang Manok na may Kari·(gee-nah-tah-AHNG mah-NOK nah my KAH-ree)
Weeknight Ulam: The Heart of the Family Table
Six o'clock on a Wednesday, the heavy Dutch oven hits the burner, the hiss of ginger rises, and you need dinner. Forget the mortar and pestle. Instead of grinding spices, sear the bone-in chicken thighs and trust three pillars: standard yellow curry powder, a can of rich coconut milk, and the savory depth of a splash of patis (fish sauce). Pan-fry the root vegetables first so they don't disintegrate into the sauce. Ladle this mild, intensely creamy stew heavy, leave it spooned over a mountain of steaming white rice, and get out of the way.
Ingredients
- vegetable oil2 tbsp
- Russet potato1 large
- carrots2 med
- yellow onion1 med
- garlic4 med
- fresh ginger1 med
- boneless skinless chicken thighs2 lb
- yellow curry powder1 1/2 tbsp
- fish sauce1 1/2 tbsp
- full-fat coconut milk13 1/2 oz
- chicken broth1/2 cup
- red bell pepper1/2 med
- green bell pepper1/2 med
- kosher salt1/4 tsp
- black pepper1/4 tsp
Method
- 01
Pan-fry the potatoes and carrots to create a protective crust.
Heat the oil in a wide, heavy-bottomed pan or Dutch oven over medium-high heat. Add the potatoes and carrots, frying for 3 to 5 minutes until the edges are lightly browned. Use a slotted spoon to transfer them to a paper towel-lined plate, leaving the infused oil in the pan. This trick ensures they won't turn into mashed potatoes as the stew simmers.
- 02
Sauté the aromatics in the residual oil.
Reduce the heat to medium. Add the onions, garlic, and ginger to the pan. Cook for about 2 minutes, stirring frequently, until the onions are translucent and fragrant.
- 03
Sear the chicken and bloom the curry powder directly in the hot fat.
Add the chicken pieces in a single layer and let them sit undisturbed for 2 minutes to develop a slight sear. Stir, then pour in the fish sauce and curry powder. Stir constantly for 1 to 2 minutes so the chicken is evenly coated and the spices toast in the oil, unlocking their deep, earthy flavors.
- 04
Add the liquids and gently simmer to prevent the coconut milk from curdling.
Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pan. Bring the liquid to a bare simmer—do not let it reach a rapid, angry boil, or the coconut emulsion will break. Lower the heat to medium-low, cover, and cook for 15 minutes until the chicken is tender.
- 05
Return the root vegetables to the pan and reduce the sauce.
Stir the fried potatoes and carrots back into the stew. Leave the lid off and simmer for a final 5 minutes. This allows the starchy vegetables to absorb the curry flavor while naturally thickening the sauce.
- 06
Stir in the bell peppers and immediately remove from the heat.
Taste the sauce and adjust with salt and black pepper if needed. Stir in the cubed red and green bell peppers, then turn off the heat. The residual warmth will perfectly soften the peppers while preserving their vibrant crunch and color. Serve immediately with steamed jasmine rice.
From Cook Filipino in America.