Filipino Chicken Curry

Ingredients

• 4 Chicken thighs (Skin-on; source does not specify size)
• 5 Chicken drumsticks (The source gives a range of 4–6)
• Kosher salt (For seasoning the chicken; use generously. Additional salt for the onions and to adjust the broth as needed is mentioned in the transcript; amount to taste.)
• 0.5 Onion (Sliced)
• 3 cloves Garlic (Minced)
• 0.75 cup Water
• 2 cans Coconut milk (Can size is not specified)
• 2 Bell peppers (Sliced or cut as desired)
• 1 Chicken bouillon cube (The transcript also says chicken powder or bouillon cube)
• 1 tbsp Black pepper
• 1 tbsp Fish sauce
• 1 tbsp Curry powder
• 40 g Ginger (Cut into slices)
• 1 Potato (Large; cut into pieces)
• 1 Carrot (Large; cut into pieces)
• Bok choy (Steamed separately and added at the end; amount not specified)
• Steamed white rice (For serving; amount not specified)

Steps

1. 1

   Season the chicken generously with kosher salt. For the best flavor, refrigerate it overnight; this resting time is optional but recommended by the source.

2. 2

   Set a large pot or Dutch oven over medium-high heat. Place the chicken skin-side down and sear for about 5–7 minutes, until golden and the fat has rendered.

3. 3

   Turn the chicken and cook for 1 minute more. Remove it from the pot and set aside. Discard some excess rendered fat, as described in the transcript.

4. 4

   Add the sliced onion to the same pot and sauté for 2–3 minutes, until softened and translucent. Season the onion with kosher salt, as described in the transcript.

5. 5

   Add the minced garlic and sliced ginger. Cook for 2–4 minutes, until fragrant; the transcript describes cooking for around 4–5 minutes after adding them.

6. 6

   Pour in the water and coconut milk. Stir in the chicken bouillon cube, fish sauce, black pepper, and curry powder. The source repeats ginger in this seasoning instruction, but it has already been added with the aromatics.

7. 7

   Return the seared chicken to the pot. Bring the liquid to a boil, then lower the heat to medium-low and simmer uncovered for 15–20 minutes.

8. 8

   Add the potato, carrot, and bell peppers. Cover and simmer for another 20–25 minutes, until the vegetables are fork-tender and the chicken reaches an internal temperature of 165°F (74°C).

9. 9

   Taste the broth and adjust the seasoning with kosher salt if needed.

10. 10

    Steam the bok choy, then add it to the curry at the end for color and fiber, as described in the transcript.

11. 11

    Serve hot with steamed white rice.

Notes

The source gives no amounts for kosher salt, bok choy, or rice, and does not specify the coconut milk can size. The transcript says the bok choy is steamed and added at the end, but gives no steaming time. Overnight seasoning is recommended for best flavor.

Nutrition per serving

• main
• Filipino
• curry
• chicken
• coconut milk
• one-pot
• gluten-free