Ramadan Recipes: Filipino-Style Chicken Curry

Discover nutritious Iftar and Suhoor recipes and prepare easy-to-make dishes for your Ramazan feast.

Ramadan Recipes: Filipino-Style Chicken Curry

Filipino-style Chicken Curry is a flavorful dish perfect for Ramadan. This dish blends tender chicken, potatoes, and carrots in a rich, aromatic curry sauce made with coconut milk and spices. During Ramazan, this hearty meal offers a delightful balance of savory and mildly spicy flavors, bringing comfort and satisfaction to those breaking their fasts. The creamy texture and comforting warmth of Filipino-style Chicken Curry make it a cherished choice for iftar, providing nourishment and a burst of deliciousness after a day of fasting during Ramadan.

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  • Ingredients

    • 15 Minutes
    • 6 Serving
    • 350 Calories

Filipino-Style Chicken Curry

1 kg Chicken legs
3 tbsp curry powder
3 cups coconut milk
3 medium sweet potatoes, quartered
2 medium carrots, chopped
1 large red capsicum (bell pepper), sliced
1 large red onion, chopped
6 cloves garlic, minced
3 pcs curry leaves
freshly ground black pepper
fish sauce
oil

  • Method & Directions

    • 50 Minutes
  1. Browning the Chicken
    تم نسخ الرابط
    In a pot, heat oil until hot, then brown the chicken on all sides. Once browned, remove the chicken from the pot and set it aside.
  2. Sautéing Aromatics
    تم نسخ الرابط
    Add garlic and onion to the same pot and sauté for about 1 minute until fragrant.
  3. Simmering with Ingredients
    تم نسخ الرابط
    Pour in 2 cups of coconut milk, sweet potatoes, carrots, curry leaves, and return the chicken to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for approximately 30 minutes.
  4. Adding Flavors and Continuing Simmer
    تم نسخ الرابط
    Stir in the curry powder, 1 cup of coconut milk, and red capsicum. Allow the mixture to simmer for an additional 15 minutes.
  5. Final Seasoning
    تم نسخ الرابط
    Season the curry with freshly ground pepper and fish sauce to taste before serving.

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