Slow-Simmered Filipino Chicken Curry with Root Vegetables

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 slow-simmered Filipino chicken curry with tender root vegetables and a fragrant coconut curry sauce. This Filipino recipe, ready in about 70 minutes, pairs cooking oil, garlic cloves, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 55 min Serves 4 Filipino cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp cooking oil in a large pot over medium heat. Add 4 minced garlic cloves, 1 diced medium onion, and 1 inch minced fresh ginger; sauté for 5 minutes until the onion turns translucent.
  2. Step 2: Add 4 chicken drumsticks and brown them for 6-7 minutes on all sides.
  3. Step 3: Stir in 3 tbsp curry powder and cook for 1-2 minutes until fragrant.
  4. Step 4: Add 3 peeled and cubed medium potatoes, 2 sliced medium carrots, 1 can (14 oz) coconut milk, and 1.5 cups water. Add 2 tbsp fish sauce and 1 bay leaf; stir to combine.
  5. Step 5: Bring to a gentle boil, then reduce heat to low and cover. Simmer for 45 minutes, stirring occasionally, until the chicken is tender and the sauce thickens.
  6. Step 6: Season with salt and black pepper to taste, remove the bay leaf, and serve hot.

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