Simple recipe for coconut-free chicken curry from the Philippines. Rice should be used to eat this chicken and vegetable curry.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 3 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon grated fresh ginger
- ¼ teaspoon garlic salt
- 4 skinless, boneless chicken breast halves
- 3 tablespoons curry powder
- 1 teaspoon chicken bouillon granules
- 1 teaspoon ground thyme
- 2 cups water
- 1 potato, cubed
- 1 green bell pepper, chopped
Instructions
- Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.
- Pour water into the saucepan once chicken has browned. Add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer for 5 more minutes.
Nutrition Facts
| Calories | 290 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 2 g |
| Sodium | 274 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I made adjustment with the recipe. Because of the serving size. Hope my daughter and husband will love it! And I don’t put chili I set it aside because they don’t like chili .. Thanks a lot for the recipe❤
This chicken curry was pretty good, and everyone in our family liked it. The recipe was flavorful, but not spicy, so it would be fine for younger kids too. Quick for an easy weeknight meal, or works as a slightly fancier meal for guests that is a little unique. I debated about using green peppers since I know my kids, 12, 8, and 7 aren’t huge fans, but since this was the first time making this I wanted to follow the recipe exactly. Next time I might use a combination of peppers to get more color and some different flavors. Thank you for sharing your recipe!
The recipe was great as it was. I made it exactly and it was easy (about 20 minutes from start to finish ) to make. It seems really “watery” at first. but as it cooked, it thickened up. If I were to change anything, It would be to add coconut milk. I think it would make it richer, and creamier. It would also take some of the bite out of the curry.
A smidge too salty but otherwise fantastic! Will make again with only minor adjustments to the amount of seasoning.
2.4.18 This is so easy to make and fast enough for a tasty weeknight dinner. The only thing I did differently was to replace a cup of the water with some fresh chicken broth that I had left from cooking some thighs yesterday. We enjoyed this curry, but felt it was a bit salty. In the future, I’ll use all chicken broth (no water), eliminate the chicken bouillon granules, and replace the garlic salt with garlic powder. Michelle, thanks for sharing your recipe, we enjoyed it.