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Chicken Curry

By July 29, 2018May 21st, 2021Recipes
Chicken curry

Chicken Curry

Filipino-styled chicken curry made with coconut milk and is brightened by fresh garlic and umami seasoning.
Course Main Dish
Cuisine Asian, Filipino, Indian
Servings 4


  • 1/2 kilograms chicken cut into serving pieces
  • 2 medium potatoes chopped
  • 4 cloves garlic minced
  • 1 onions medium chopped
  • 1 green bell pepper small cut into cube
  • 2 cups coconut milk or 1 can coconut creme
  • 2 tablespoons curry powder
  • 3 small carrots chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon MSG (umami seasoning)
  • 1/4 teaspoon blackpepper
  • 2 tablespoons oil


  • In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continuously.
  • Add the salt, MSG, black ground pepper then mix, add curry powder (stir).
  • Add the first cup of coconut milk, stir, and cook for a minute until chicken is partly cook.
  • Add the potatoes, carrots and green bell pepper, 2nd cup of coconut milk and bring to a boil, then turn the heat down to simmer for 10-15 minutes or until the potatoes are tender.
  • Serve hot with rice.


Recipe courtesy of Zyrahmyrrhleyson-Cabalida
Photo courtesy of Memphis CVB
For a variation of this recipe, try Umami-Rich Lamb Curry (video courtesy of World Umami Recipes by Ajinomoto Co., Inc.).