Curry is an Indian dish by origin but the dish spread its popularity in Asia, the UK, South Africa, and the West Indies. There are also various curry spices – red, green, and yellow – which are a mixture of up to 20 different spices.

Curry is a very popular dish that is requested by friends and family and always a hit on potluck parties. I decided to share with you my version of the Asian Chicken Curry. We are a family of 6 – with 4 boys! – so, 6 lbs of chicken is good for one dinner. I always purchase the poultry from Sam’s Club or Costco as they are fresh and affordable. This quick and easy chicken curry can be prepared in just a few minutes. Yeah, already mastered it as I have some HANGRY mouths to feed!

Back in the Philippines, where I grew up, we were fortunate to have easy access to fresh coconut milk. Since it is difficult to impossible to obtain fresh coconut milk in the US, I opted for the canned variety from the Asian market in our area. I prefer the brands Arroy or Chaokoh because they are both thick and creamy.

For the curry powder, I use whatever is available in the Asian market or supermarket. In this recipe, I mixed Indian Curry and the Vietnamese Curry powder I got from the Asian Market. To improve the taste, I seasoned the curry with Morton salt.

So, here’s the recipe…

Easy Asian Chicken Curry

  • 6 lbs chicken thighs or drumsticks (You can also use slices of whole chicken, drumstick or chicken breast, whatever you prefer.)
  • 2 cans of coconut milk (If you use 3 lbs of chicken or less, use only 1 can of coconut milk. But if you want more soup base, 2 cans will do.)
  • Oil for sautéing
  • 2 inches minced ginger
  • 1 whole onion, chopped
  • 2 tbspminced garlic
  • 1 cup carrots, chopped
  • 3 potatoes, peeled and sliced into chunks. Soak in water to prevent them from turning green.
  • 1 cup sweet green peas
  • Seasoned salt or plain salt (according to your taste)
  • Black ground pepper
  • Chili pepper flakes (optional)
  • Curry powder (pictures posted below)
  • 3 tbsp yellow curry
  • 1 tbsp hot Indian curry
  • OPTIONAL ADD ONS: sliced mushrooms, Thai basil leaves, peas, eggplant, or bamboo shoots.


Procedure :

  1. Wash and cut the chicken into small pieces, remove skin. Drain and set aside. (NOTE: The Kitchenatics cooling rack is also useful for washing and draining chicken pieces and vegetables.)
  2. In a large pan, pour a little oil and sauté the ginger, onion and garlic for about 5 minutes.
  3. Add the chicken. Stir-fry the chicken for about 10-20 minutes or until the water has evaporated and chicken is turning light brown. You could also puncture the chicken pieces to make sure the insides are cooked through.
  4. Add the curry powder. Stir-fry for about 5 minutes until the chicken absorbs the curry powder.
  5. Season with salt and pepper to taste.
  6. Add two cans of coconut milk.
  7. Turn up the heat to medium-high, stirring occasionally to prevent the coconut milk from burning. Once the coconut milk boils, add the potatoes.
  8. Cook the potatoes for about 15 minutes or until tender.
  9. Add the carrots and peas. Taste and add salt as needed.
  10. Adjust heat to low and simmer uncovered for about 30 minutes to an hour. Stir occasionally so the coconut milk doesn’t get burned.
  11. To add more spice, add dried chili pepper flakes according to taste.If you want it super spicy, use 1-2 sliced jalapeno peppers instead of chili flakes.
  12. Serve with hot jasmine rice.


The low heat will cook the coconut milk and will add more aroma to your dish. You will see your curry turn into a very creamy dish.

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