Sautéed Chicken Curry with Garlic, Ginger, and Celery

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

Quick sautéed Filipino chicken curry featuring aromatic garlic, onion, ginger and celery for a flavorful punch. This filipino ready in about 35 minutes pairs cooking oil, garlic cloves, minced, medium yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Serves 4 Filipino cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp cooking oil in a large skillet over medium heat until hot but not smoking. Add 5 minced garlic cloves, 1 diced medium onion, 2 sliced celery stalks, and 1 tbsp minced fresh ginger. Sauté for 5 minutes until the onion becomes translucent and the mixture is fragrant.
  2. Step 2: Add 500 g chicken breast pieces to the skillet and cook for 6-7 minutes, stirring occasionally until the chicken is nearly cooked through and starting to brown.
  3. Step 3: Sprinkle 2 tbsp curry powder evenly over the chicken and stir well to coat, cooking for 1 minute to release the spices' aroma.
  4. Step 4: Pour in 200 ml coconut milk and stir to combine. Simmer uncovered for 8-10 minutes until the sauce thickens slightly and the chicken is fully cooked.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, taste, and adjust seasoning as needed. Serve immediately with steamed jasmine rice or flatbread.

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Frequently asked questions

How long does Sautéed Chicken Curry with Garlic, Ginger, and Celery take to make?

Total time is about 35 minutes (10 min prep + 25 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 Sautéed Chicken Curry with Garlic, Ginger, and Celery?

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 cooking oil from drying out.

Can I substitute ingredients in Sautéed Chicken Curry with Garlic, Ginger, and Celery?

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 Sautéed Chicken Curry with Garlic, Ginger, and Celery 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 Sautéed Chicken Curry with Garlic, Ginger, and Celery?

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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