Stir-Fried Chicken Curry with Celery and Garlic

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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 developed and reviewed.

A quick Filipino-inspired chicken curry stir-fry featuring aromatic garlic, celery, and ginger, perfect for a speedy weeknight meal. This Filipino-inspired chicken recipe, ready in about 30 minutes, pairs vegetable oil, garlic cloves, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 20 min Serves 3 Filipino cuisine 320 cal/serving

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Ingredients

3 tbsp vegetable oil
5 cloves, minced garlic cloves
1/2 medium, chopped yellow onion
2, sliced celery stalks
1 tbsp, minced fresh ginger
12 oz (350 g), thinly sliced chicken breast
1 tbsp curry powder
1/2 cup coconut milk
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until hot. Add 5 minced garlic cloves, 1/2 chopped yellow onion, 2 sliced celery stalks, and 1 tbsp minced fresh ginger; sauté for 4-5 minutes until the onion softens and the mixture is fragrant.
Step 2: Add 12 oz thinly sliced chicken breast to the skillet and cook for 6-7 minutes, stirring frequently, until the chicken is opaque and starting to brown.
Step 3: Sprinkle 1 tbsp curry powder over the chicken and vegetables, stirring well to coat everything evenly; cook for 2 minutes to bloom the spices.
Step 4: Pour in 1/2 cup coconut milk and stir to combine. Reduce heat to medium-low and simmer uncovered for 5 minutes until the sauce slightly thickens.
Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir and cook for an additional minute before serving hot.