Ginger-Garlic Braised Chicken Curry with Celery

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A savory Filipino chicken curry infused with the warmth of ginger and garlic, brightened by fresh celery and simmered to tender perfection. This filipino ready in about 55 minutes pairs vegetable oil, minced garlic cloves, medium, chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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

• 3 tbsp vegetable oil
• 5 cloves, minced garlic cloves
• 1/2 medium, chopped yellow onion
• 2, chopped celery stalks
• 1 tbsp, minced fresh ginger
• 1 lb, cut into bite-sized pieces chicken thighs
• 2 medium, peeled and quartered potatoes
• 2 medium, cut into 1-inch pieces carrots
• 2 tbsp curry powder
• 1 1/2 cups coconut milk
• 1 cup water
• 1 1/2 tbsp fish sauce
• to taste salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat until hot but not smoking. Add 5 minced garlic cloves, 1/2 chopped yellow onion, 2 chopped celery stalks, and 1 tbsp minced fresh ginger. Sauté for 5-6 minutes until the onion is translucent and the mixture is fragrant.
2. Step 2: Add 1 lb bite-sized chicken thigh pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
3. Step 3: Sprinkle in 2 tbsp curry powder and stir well to coat the chicken and vegetables, cooking for 2 minutes until the spices release their aroma.
4. Step 4: Pour in 1 1/2 cups coconut milk and 1 cup water, then add 2 peeled and quartered medium potatoes and 2 medium carrots cut into 1-inch pieces. Stir to combine and bring to a boil.
5. Step 5: Reduce the heat to low, cover partially, and simmer for 25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
6. Step 6: Season with 1 1/2 tbsp fish sauce, salt to taste, and 1/4 tsp black pepper. Simmer uncovered for an additional 5 minutes until the sauce thickens slightly. Remove from heat and let sit for 5 minutes before serving warm.