Chicken Curry Simmered in Coconut Milk and Turmeric
Filipino-style chicken curry gently simmered in creamy coconut milk infused with earthy turmeric and aromatic spices for a rich, comforting dish. This filipino-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, skin removed, coconut milk, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs bone-in chicken thighs, skin removed
- 2 cups coconut milk
- 1 tsp turmeric powder
- 4 cloves garlic cloves, minced
- 1 medium onion, chopped
- 1 tbsp ginger, grated
- 1 large potato, peeled and cubed
- 1 cup carrot, sliced
- 3 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 cup water
- to taste salt
- 1, sliced fresh chili, optional
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 4 minced garlic cloves, 1 medium chopped onion, and 1 tbsp grated ginger. Sauté for 3-4 minutes until fragrant and onion is translucent.
- Step 2: Add 2 lbs bone-in chicken thighs and brown on all sides for about 5 minutes.
- Step 3: Stir in 1 tsp turmeric powder, coating the chicken evenly.
- Step 4: Pour in 2 cups coconut milk, 1 cup water, and 2 tbsp fish sauce. Bring to a gentle simmer.
- Step 5: Add 1 large peeled and cubed potato and 1 cup sliced carrot. Cover and simmer for 30 minutes until chicken is tender and vegetables are cooked.
- Step 6: Season with salt to taste and add sliced fresh chili if desired for heat. Simmer uncovered for another 5 minutes to thicken the sauce slightly before serving.
Frequently asked questions
How long does Chicken Curry Simmered in Coconut Milk and Turmeric take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chicken Curry Simmered in Coconut Milk and Turmeric?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Chicken Curry Simmered in Coconut Milk and Turmeric?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chicken Curry Simmered in Coconut Milk and Turmeric for a different number of people?
The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chicken Curry Simmered in Coconut Milk and Turmeric?
Filipino chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
