Slow-Simmered Filipino Chicken Curry with Coconut and Potatoes

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 drafted and published.

A rich and comforting Filipino chicken curry simmered with creamy coconut milk, tender potatoes, and warm spices. This Filipino recipe, ready in about 65 minutes, pairs bone-in chicken thighs, coconut milk, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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: 15 min Cook: 50 min Serves 6 Filipino cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large chopped onion and 4 minced garlic cloves, sautéing for 3-4 minutes until the onion is translucent and the mixture is fragrant.
  2. Step 2: Stir in 3 tbsp yellow curry powder, cooking for 1 minute to release the spices' aroma. Add 2 lbs bone-in chicken thighs, browning them on all sides for 5-7 minutes.
  3. Step 3: Pour in 1 can (13.5 oz) coconut milk and 1 cup water, stirring to combine. Add 2 medium diced potatoes and 2 sliced carrots, then season with 2 tbsp fish sauce, 1/2 tsp black pepper, and salt to taste.
  4. Step 4: Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer for 40 minutes, stirring occasionally, until chicken is tender and potatoes are cooked through.
  5. Step 5: If using, stir in 1/2 cup green peas during the last 5 minutes of cooking. Adjust seasoning if needed and serve hot over steamed rice.

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