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
Why You'll Love This Recipe
This dish offers a wonderful blend of rich spices and creamy coconut milk that create a comforting and flavorful meal. It’s easy to prepare and brings a taste of Filipino home cooking to your table. The combination of tender chicken and vibrant ingredients makes it a favorite for any occasion.
Pro Kitchen Tips
- Use fresh ginger and garlic to enhance the aroma and depth of flavor.
- Simmer the curry gently to keep the chicken tender and juicy.
- Adjust the spice level by adding more or less chili according to your preference.
- Simmer the curry gently to keep the chicken tender and juicy.
- Adjust the spice level by adding more or less chili according to your preference.
Directions
Heat some olive oil in a pan over medium-high heat. Toss in the chopped onion, garlic, ginger, and a pinch of garlic salt, letting everything cook together until fragrant. Add the chicken breasts to the pan, sprinkle in the curry powder, and cook the chicken until it turns white on the outside, which should take about 5 minutes. Once the chicken is lightly browned, crumble in the chicken bouillon and add a few sprigs of thyme. Pour in enough water to cover the chicken, then throw in the potatoes. Let everything simmer gently until the potatoes are tender, around 10 minutes. Finally, stir in the green bell pepper and cook for another 5 minutes or so, until the pepper softens but still has a bit of crunch.
Simple Serving Suggestions
Serve this curry hot over steamed jasmine rice or garlic fried rice to soak up the delicious sauce. It also pairs well with a side of sautéed vegetables or a simple green salad for a balanced meal.
How To Freeze This Dish
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to keep the sauce creamy and smooth.
