Sautéed Chicken Curry with Garlic, Onion, and Ginger

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

A quick and flavorful Filipino chicken curry featuring sautéed garlic, onion, celery, and ginger with tender chicken pieces. This filipino ready in about 45 minutes pairs vegetable oil, minced garlic cloves, chopped medium 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.

Prep: 10 min Cook: 35 min Serves 4 Filipino cuisine 380 cal/serving
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Ingredients

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, 2 chopped celery stalks, and 1 inch of minced fresh ginger. Sauté for 3-4 minutes until the onion softens and the mixture is fragrant.
  2. Step 2: Add 4 large chicken drumsticks (skin removed) to the skillet and brown on all sides for 5-6 minutes.
  3. Step 3: Sprinkle 1 1/2 tablespoons curry powder over the chicken and stir to coat evenly, cooking for 1 minute to release the spices' aroma.
  4. Step 4: Pour in 1 1/2 cups coconut milk and 1/2 cup water, stirring gently. Add 2 peeled and cubed medium potatoes, then bring to a simmer.
  5. Step 5: Reduce heat to low, cover, and cook for 25 minutes, stirring occasionally, until the chicken is cooked through and potatoes are tender.
  6. Step 6: Season with salt to taste and 1/4 teaspoon freshly ground black pepper. Remove from heat and serve with steamed rice or crusty bread.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 45 minutes (10 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 Sautéed Chicken Curry with Garlic, Onion, 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 vegetable oil from drying out.

Can I substitute ingredients in Sautéed Chicken Curry with Garlic, Onion, 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 Sautéed Chicken Curry with Garlic, Onion, 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 Sautéed Chicken Curry with Garlic, Onion, 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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