Pinoy-Style Chicken Curry with Celery and Ginger

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Filipino chicken curry featuring sautéed garlic, onion, celery, and ginger, simmered to tender perfection with a savory sauce. This filipino-inspired filipino 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.

Prep: 15 min Cook: 35 min Serves 4 Filipino cuisine 380 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Pinoy-Style Chicken Curry with Celery and Ginger take to make?

Total time is about 50 minutes (15 min prep + 35 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 Pinoy-Style Chicken Curry with Celery and Ginger?

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 canola oil from drying out.

Can I substitute ingredients in Pinoy-Style Chicken Curry with Celery and Ginger?

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 Pinoy-Style Chicken Curry with Celery and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Pinoy-Style Chicken Curry with Celery and Ginger?

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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