Filipino Style Chicken Curry With Coconut Milk

This chicken curry with coconut milk has all the wonderful flavors and a hint of spiciness. So easy to prepare, done just under 20 minutes.





 Filipino style chicken curry normally uses coconut milk for the sauce. It is also a well-loved dish back home. Now, it is Armin’s favorite.





HOW TO MAKE CHICKEN CURRY WITH COCONUT MILK?

It is really easy and simple to make.
First, fry some carrots and potatoes until the edges are lightly browned. Remove them from the pan to add back later.
Cook chicken in a mix of spices; oil, garlic, onions, ground pepper, curry powder, and paprika.
Next, simmer in coconut milk to cook the chicken through.
Add the vegetables and a little chili and simmer again until the meat becomes tender and to reduce the liquids to a thick sauce.

The result is an amazingly spicy, flavorful and creamy coconut chicken curry.




WHICH PART OF CHICKEN TO USE TO MAKE CHICKEN CURRY?

I find the bonier parts, like the thigh, drumsticks, wings of chicken are more flavorful and perfect for making this chicken curry dish.

However, you can also use meatier parts like the breasts. Just be sure to cut them in smaller pieces so the flavor from the spices can seep into the meat.



 

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