Quick Filipino Chicken Curry with Celery and Ginger

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A speedy Filipino-inspired chicken curry with aromatic ginger and crunchy celery, perfect for a weeknight meal. This Filipino recipe, ready in about 40 minutes, pairs vegetable oil, garlic cloves, minced, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 10 min Cook: 30 min Serves 4 Filipino cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tablespoons vegetable oil in a large skillet over medium heat until hot. Add 5 minced garlic cloves, 1 chopped medium onion, 3 sliced celery stalks, and 1 inch minced fresh ginger, sautéing for 3-4 minutes until the onion becomes translucent and the mixture is fragrant.
  2. Step 2: Add 1 pound bite-sized chicken breast pieces and 2 tablespoons curry powder, stirring to coat the chicken evenly. Cook for 5 minutes until the chicken is lightly browned.
  3. Step 3: Pour in 1 cup coconut milk and 1/2 cup water, stirring well to combine.
  4. Step 4: Add 1 peeled and diced medium potato and 1 sliced medium carrot, stirring gently.
  5. Step 5: Season with 1 tablespoon fish sauce, salt, and pepper to taste. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes until the chicken is cooked through and vegetables are tender.
  6. Step 6: Uncover, stir, and cook for an additional 2 minutes to slightly thicken the sauce. Serve hot with steamed rice.

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