This is a great way to dress up a rotisserie chicken or make a new meal out of left-over chicken.
Filipino Coconut Chicken Curry
Time to Make
- 15 minutes prep
- 15-20 minutes to cook
- 2 tablespoons coconut oil
- 6 garlic cloves, peeled and crushed
- 1 medium onion, chopped
- 2-inch long fresh ginger root, peeled and sliced
- 2 tablespoons red curry powder
- 1 teaspoon ground turmeric
- 1 sweet potato, peeled and chopped into cubes
- 3-4 cups left-over chicken or 1 ( 3-lb) rotisserie chicken, chopped or cubed
- 1 1/2 cans coconut milk plus 1/2 can water (use 14 oz can for measurement)
- 2 tablespoons fish sauce
- 1 large red bell pepper, chopped
- 1 tablespoon brown sugar, to taste
- fresh ground black pepper
- chopped cilantro for garnish, optional
- In a large pot, or Dutch oven, sauté the garlic, onion, and ginger in the coconut oil for 1 or 2 minutes. Reduce the heat to the lowest setting and stir in the curry powder and ground turmeric.
- Add the sweet potatoes and chicken. Pour in the coconut milk plus the 1/2 can of water. Add the fish sauce, and season with pepper. Bring the mixture to a boil, cover, and simmer on low 8 to 10 minutes until the sweet potatoes are cooked through.
- Add the bell pepper and brown sugar. The dish should be balanced, not sweet. If the sauce becomes too thick, add a little water. Taste for seasoning and adjust. Garnish with chopped cilantro.