Garlic and Ginger Sautéed Chicken Curry with Coconut Oil
Fragrant Filipino chicken curry sautéed in coconut oil with garlic, onion, and fresh ginger, simmered in rich coconut milk. This filipino ready in about 55 minutes pairs coconut oil, garlic cloves, peeled and crushed, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 tbsp coconut oil
- 6 cloves garlic cloves, peeled and crushed
- 1 medium onion, chopped
- 2 inch fresh ginger root, peeled and sliced thin
- 2 lbs chicken thighs, boneless and skinless, cut into chunks
- 2 tbsp curry powder
- 2 cups coconut milk
- 1 cup water
- 2 medium potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 tbsp fish sauce
- to taste salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat until hot and shimmering. Add 6 crushed garlic cloves, 1 chopped medium onion, and 2 inches thinly sliced ginger root; sauté for 4-5 minutes until onion softens and garlic is aromatic.
- Step 2: Add 2 lbs boneless skinless chicken thigh chunks to the skillet; cook for 5-6 minutes, stirring occasionally, until chicken starts to brown.
- Step 3: Sprinkle 2 tbsp curry powder over the chicken; stir well and cook for 1 minute to bloom spices.
- Step 4: Pour in 2 cups coconut milk and 1 cup water; bring to a simmer.
- Step 5: Add 2 peeled and cubed medium potatoes and 2 peeled sliced large carrots; cover and simmer on low heat for 30 minutes until chicken and vegetables are tender.
- Step 6: Season with 1 tbsp fish sauce, salt to taste, and 1/2 tsp black pepper; stir and cook uncovered for 5 more minutes until sauce thickens slightly.
Frequently asked questions
How long does Garlic and Ginger Sautéed Chicken Curry with Coconut Oil 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 Garlic and Ginger Sautéed Chicken Curry with Coconut Oil?
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 oil from drying out.
Can I substitute ingredients in Garlic and Ginger Sautéed Chicken Curry with Coconut Oil?
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 Garlic and Ginger Sautéed Chicken Curry with Coconut Oil 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 Garlic and Ginger Sautéed Chicken Curry with Coconut Oil?
Filipino filipino 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.
