Garlic and Ginger Sautéed Chicken Curry with Coconut Oil

By AislePrompt Editorial · Published 2026-07-21 · Updated 2026-07-21

Fragrant Filipino chicken curry sautéed in coconut oil with garlic, onion, and fresh ginger, simmered in rich coconut milk. This Filipino recipe, 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 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

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Instructions

1. 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.
2. 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.
3. Step 3: Sprinkle 2 tbsp curry powder over the chicken; stir well and cook for 1 minute to bloom spices.
4. Step 4: Pour in 2 cups coconut milk and 1 cup water; bring to a simmer.
5. 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.
6. 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.