Slow-Simmered Filipino Chicken Curry with Root Vegetables

By · Reviewed by AislePrompt Editorial · ·

A slow-simmered Filipino chicken curry with tender root vegetables and a fragrant coconut curry sauce. This filipino ready in about 70 minutes pairs cooking oil, minced garlic cloves, medium, diced 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

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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Frequently asked questions

How long does Slow-Simmered Filipino Chicken Curry with Root Vegetables take to make?

Total time is about 70 minutes (15 min prep + 55 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 Slow-Simmered Filipino Chicken Curry with Root Vegetables?

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 Slow-Simmered Filipino Chicken Curry with Root Vegetables?

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 Slow-Simmered Filipino Chicken Curry with Root Vegetables 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 Slow-Simmered Filipino Chicken Curry with Root Vegetables?

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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