Pinoy-Style Chicken Curry with Celery and Ginger

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant Filipino chicken curry featuring sautéed garlic, onion, celery, and ginger, simmered to tender perfection with a savory sauce. This Filipino recipe, ready in about 50 minutes, pairs canola oil, garlic cloves, minced, yellow 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 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 canola oil
• 5 garlic cloves, minced
• 1/2 yellow onion, chopped
• 2 celery stalks, chopped
• 2 tbsp fresh ginger, minced
• 350 g chicken breast, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cut into cubes
• 3 tbsp curry powder
• 1 cup coconut milk
• 1 cup water
• 1 tbsp fish sauce
• to taste salt
• 1/4 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons of canola oil in a large pan over medium heat until hot. Add 5 minced garlic cloves, 1/2 chopped yellow onion, 2 chopped celery stalks, and 2 tablespoons minced fresh ginger; sauté for 4-5 minutes until the onion softens and the mixture is fragrant.
2. Step 2: Stir in 350 grams of thinly sliced chicken breast and cook for 5 minutes, stirring occasionally until the chicken is no longer pink.
3. Step 3: Add 3 tablespoons curry powder and stir well to coat the chicken and vegetables evenly, cooking for 1-2 minutes to release the spices' aroma.
4. Step 4: Pour in 1 cup coconut milk and 1 cup water, then add 2 peeled cubed potatoes and 2 peeled chopped large carrots. Stir to combine and bring to a boil.
5. Step 5: Reduce heat to low and simmer uncovered for 25 minutes until the chicken is tender and the vegetables are cooked through.
6. Step 6: Season with 1 tablespoon fish sauce, salt to taste, and 1/4 teaspoon black pepper. Stir well and cook an additional 3 minutes before serving warm with steamed rice.