Garlic-Ginger Sautéed Chicken Curry with Coconut Oil

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A fragrant chicken curry featuring sautéed garlic, onion, celery, and ginger in coconut oil, simmered until tender in a rich sauce. This Filipino recipe, ready in about 60 minutes, pairs coconut oil, garlic cloves, crushed, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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, crushed
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 2 inches fresh ginger root, peeled and sliced
• 3 lbs chicken pieces (thighs and drumsticks)
• 3 tbsp curry powder
• 2 cups coconut milk
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 cup water
• 2 tbsp fish sauce
• to taste salt and pepper

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat until hot. Add 6 crushed garlic cloves, 1 chopped medium onion, 1 chopped celery stalk, and 2 inches sliced fresh ginger; sauté for 5 minutes until the onion softens and the mixture is fragrant.
2. Step 2: Add 3 lbs chicken pieces to the skillet and cook, stirring occasionally, until lightly browned on all sides, about 7 minutes.
3. Step 3: Stir in 3 tbsp curry powder and cook for 2 minutes to toast the spices, releasing their aroma.
4. Step 4: Pour in 2 cups coconut milk and 1 cup water, stirring to combine.
5. Step 5: Add 2 peeled and cubed medium potatoes and 2 peeled and sliced large carrots to the skillet.
6. Step 6: Season with 2 tbsp fish sauce, salt, and pepper to taste. Bring to a boil, then reduce heat to low and cover.
7. Step 7: Simmer gently for 35-40 minutes, or until the chicken is cooked through and vegetables are tender, stirring occasionally.
8. Step 8: Adjust seasoning if necessary, then serve warm with steamed rice or bread.