Filipino Coconut Curry
Serves 420 mins prep60 mins cook
A comforting coconut curry dish made with bone-in chicken legs, fragrant spices, and creamy coconut milk. This Filipino version incorporates Indian spices like garam masala, turmeric, coriander, and cumin for added flavor. It includes seared vegetables and is best served with rice.
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What you need
Instructions
1: Season chicken legs lightly with SPG and sear in a pan until browned, then remove from the pan. 2: In the same pan, add curry powder, garam masala, turmeric, and coriander, and sear until fragrant. 3: Add cubed onion and minced garlic, followed by fish sauce and grated ginger, then stir in canned coconut milk. 4: Bring the mixture to a boil and add the chicken back in, braising for about 30 minutes while turning occasionally. 5: In a separate pan, sear cubed medium potatoes and large carrots until browned. 6: Add the browned potatoes and carrots to the pan with the chicken and cook until desired tenderness. 7: Serve with rice and enjoy your creamy coconut curry.View original recipe