Filipino Chicken Curry

Ingredients

Measure and prepare everything before you begin cooking.

• 1 kg bone-in chicken thighs and drumsticks
• 1 tsp fine salt, divided
• ½ tsp freshly ground black pepper, divided
• 2 tbsp neutral cooking oil
• 1 medium onion, chopped
• 5 garlic cloves, minced
• 30 g fresh ginger, cut into thin strips
• 2½ tbsp mild curry powder
• 1½ cups chicken stock
• 400 ml coconut milk
• 2 medium potatoes, cut into chunks
• 1 large carrot, cut into chunks
• 1 red bell pepper, cut into strips
• 1 tbsp fish sauce

Instructions

1. 1

   Pat the chicken dry, then season with ½ teaspoon salt and ¼ teaspoon black pepper. Cut the potatoes and carrot into even pieces so they finish cooking together.

2. 2

   Heat the oil in a heavy pot over medium-high heat. Brown the chicken in batches for about 4 minutes per side, then transfer to a plate.

3. 3

   Reduce the heat to medium. Cook the onion and ginger with a pinch of salt for 3 minutes. Add the garlic for 30 seconds, then sprinkle in the curry powder and stir for 45 seconds until fragrant without scorching it.

4. 4

   Pour in the stock and scrape the bottom of the pot. Return the chicken and its juices, add the fish sauce, bring to a gentle boil, then cover and simmer on low for 20 minutes.

5. 5

   Add the potatoes and carrot and simmer partly covered for 15 minutes. Pour in the coconut milk and cook gently for another 10–12 minutes; avoid a hard boil so the sauce stays smooth.

6. 6

   Add the bell pepper for the final 4 minutes. Check that the chicken reaches 75°C at its thickest part and the vegetables are tender. Taste, then add the remaining salt and pepper a little at a time.

7. 7

   Rest for 5 minutes so the sauce settles and thickens slightly. Serve hot over steamed rice.