Stir-Fried Chicken Curry with Garlic and Onion

By · Reviewed by AislePrompt Editorial · ·

A quick Filipino-style stir-fried chicken curry combining fragrant garlic and onion with tender chicken slices and curry spices. This filipino ready in about 35 minutes pairs vegetable oil, minced garlic cloves, medium, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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: 25 min Serves 4 Filipino cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add 5 minced garlic cloves, 1 medium sliced yellow onion, 1 thinly sliced celery stalk, and 1 inch grated fresh ginger; stir-fry for 3-4 minutes until the onions soften and the mixture is fragrant.
  2. Step 2: Add 400 g thinly sliced chicken breast to the skillet and stir-fry for 5-6 minutes until the chicken turns opaque and starts to brown.
  3. Step 3: Sprinkle 2 tbsp curry powder evenly over the chicken and vegetables; stir for 1 minute to toast the spices.
  4. Step 4: Add 2 medium peeled and diced potatoes and 1/2 cup water, stirring to combine. Cover the skillet and cook for 15 minutes, stirring halfway through, until potatoes are tender.
  5. Step 5: Stir in 1 tbsp fish sauce and season with salt and black pepper to taste. Cook uncovered for an additional 2 minutes to let the sauce thicken slightly, then serve hot.

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Frequently asked questions

How long does Stir-Fried Chicken Curry with Garlic and Onion take to make?

Total time is about 35 minutes (10 min prep + 25 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 Stir-Fried Chicken Curry with Garlic and Onion?

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 Stir-Fried Chicken Curry with Garlic and Onion?

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 Stir-Fried Chicken Curry with Garlic and Onion 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 Stir-Fried Chicken Curry with Garlic and Onion?

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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