Garlic-Ginger Sautéed Chicken Curry with Coconut Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant chicken curry featuring sautéed garlic, onion, celery, and ginger in coconut oil, simmered until tender in a rich sauce. This filipino 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.

Prep: 15 min Cook: 45 min Serves 6 Filipino cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Garlic-Ginger Sautéed Chicken Curry with Coconut Oil take to make?

Total time is about 60 minutes (15 min prep + 45 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-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-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-Ginger Sautéed Chicken Curry with Coconut Oil for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-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.

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