Jump to Recipe Print RecipeThe rich scent of coconut milk simmering on the stove always takes me back to my childhood kitchen. That was the inspiration behind my Filipino Style Chicken Curry, a dish that’s not just about nourishment but also about the warmth of home. This comfort food staple comes together in under 25 minutes, making it the perfect choice for weeknight dinners when time is tight. With tender chicken enveloped in a creamy, mildly spiced sauce, it’s a delightful twist on traditional curry that you can whip up with just a few pantry staples. And let’s not forget how easily it adapts—feel free to switch in pork or beef, or load it up with vibrant veggies for added flair. Who’s ready to dive into the heart of Filipino cuisine? Why is this chicken curry special? Comforting Experience: This Filipino Style Chicken Curry is your ticket to a cozy dinner experience, filled with the rich flavors of coconut milk and spices that’ll have everyone coming back for seconds. Quick Preparation: Ready in under 25 minutes, it’s perfect for busy weeknights when you want something special without spending hours in the kitchen. Versatile Ingredients: Feel free to swap chicken for pork or beef, or load it up with extra veggies like peas or green beans for a nutrition boost. Crowd-Pleaser: This dish is sure to impress family and friends, making it a hit at gatherings or casual dinners alike. Serve it over steamed rice or crusty bread for the ultimate comfort food experience! Dive deeper with other flavorful dishes like my Garlic Parmesan Chicken or savor a zesty Orange Chicken for variety! Filipino Style Chicken Curry Ingredients For the Curry Vegetable Oil – Cooking fat for sautéing; olive or coconut oil can bring extra flavor. Medium Potato – Adds heartiness; remember to cut it into wedges for quicker cooking. Medium Carrot – Provides sweetness and a pop of color; cut into wedges to match the potato. Garlic (3 cloves) – Aromatic base for flavor, best when minced finely. Small Onion – Enhances depth of flavor; chop it well for even cooking. Chicken (2 pounds) – The star of the dish, using bony parts like thighs gives the best flavor; pork or beef works as substitutes, just adjust cooking time. Fish Sauce (2 tablespoons) – Adds umami richness; for a gluten-free option, replace with salt (about 2 tsp). Curry Powder (2 tablespoons) – The primary spice that defines this dish; adjust to your spice preference for personal touch. Paprika Powder (1 tablespoon, optional) – Boosts color and adds a hint of sweetness to the curry. Ground Black Pepper (½ teaspoon) – A seasoning essential; adjust to fit your taste. Coconut Milk (1 can, 400mL) – The key to a creamy texture; if you’re out, dissolve coconut milk powder in water for a quick substitute. Green Bell Pepper (1 medium) – Adds crunch and freshness; cut into squares to mix well with other ingredients. Fresh Chili Pepper (1 piece) – For a touch of heat; slice it into 4-5 pieces or use dried chili flakes if preferred. Feel the warmth of home as you prepare this fulfilling Filipino Style Chicken Curry, perfect for feeding loved ones or savoring alone! Step‑by‑Step Instructions for Filipino Style Chicken Curry Step 1: Sauté the Vegetables In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the potato and carrot wedges, frying them until lightly browned, about 4-5 minutes. Stir occasionally to ensure even cooking and set them aside on a plate, leaving the remaining oil in the pan for the next step. Step 2: Cook the Aromatics Using the oil left in the pan, add 3 minced garlic cloves and 1 chopped small onion. Sauté over medium heat for about 2-3 minutes, or until the onion turns translucent and fragrant. This forms the aromatic base for your Filipino Style Chicken Curry, which will enhance the overall flavor of the dish. Step 3: Sear the Chicken Add 2 pounds of chicken pieces to the pan, ensuring they are in a single layer. Sear the chicken for about 1 minute on each side until lightly browned. The goal here is to lock in the juices; you don’t need to fully cook them yet as they will simmer later in the coconut milk. Step 4: Add Seasonings Sprinkle in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of optional paprika powder, and ½ teaspoon of ground black pepper. Stir everything together and let it simmer covered for 5 minutes. The spices will meld beautifully, creating a flavorful base for the curry. Step 5: Incorporate Coconut Milk Reduce the heat and pour in 1 can (400mL) of coconut milk into the pan, mixing well. Allow the mixture to simmer gently for about 10-15 minutes, until the chicken is fully cooked and tender. Keep an eye on the consistency to prevent the coconut milk from curdling. Step 6: Add Remaining Vegetables Stir in the previously sautéed potato and carrot wedges along with 1 medium green bell pepper cut into squares. Cook for an additional minute, ensuring the vegetables are heated through. The contrasting textures will elevate your Filipino Style Chicken Curry, making it hearty and satisfying. Step 7: Serve and Enjoy Remove the pan from heat and serve your curry hot, ideally over a bed of steaming rice. The creamy, aromatic sauce combined with tender chicken and vibrant veggies creates a comforting dish that captures the essence of Filipino home cooking. How to Store and Freeze Filipino Style Chicken Curry Fridge: Store leftover Filipino Style Chicken Curry in an airtight container for up to 3 days. This keeps it fresh and helps maintain the comforting flavors. Freezer: Freeze portions in freezer-safe containers for up to 3 months. Make sure to leave some space for expansion as the sauce freezes. Reheating: When ready to enjoy, thaw in the fridge overnight and reheat gently on the stovetop over low heat until warmed through. Add a splash of coconut milk if the sauce thickens too much. Serving Reminder: Always ensure the curry reaches a temperature of 165°F (74°C) before serving to ensure it’s safe and delicious! Make Ahead Options These Filipino Style Chicken Curry preparations are perfect for busy home cooks looking to save time! You can dice and refrigerate the chicken, potatoes, carrots, and bell pepper up to 24 hours in advance. Store your chopped veggies and chicken in airtight containers to preserve freshness. Additionally, you can mix your spices (curry powder, paprika, fish sauce, and black pepper) ahead of time—simply keep them in a small jar for easy access. When you’re ready to cook, just sauté your aromatics, add the prepped ingredients, and finish off by simmering everything with coconut milk for a comforting, flavorful meal that’s just as delicious as if made fresh! Expert Tips for Filipino Style Chicken Curry Choose the Right Chicken: Opt for bony parts like thighs or drumsticks for richer flavor. Skin-on chicken also adds texture and moisture to your Filipino Style Chicken Curry. Watch the Heat: When simmering coconut milk, keep the temperature low to prevent curdling. High heat can separate the milk, ruining that creamy consistency you want! Adjust Spice Levels: Don’t hesitate to adjust the amount of curry powder to suit your palate. If you enjoy heat, incorporate more fresh chilies for a spicier kick! Perfecting Texture: Cut vegetables into even-sized pieces for uniform cooking. This ensures all elements in the Filipino Style Chicken Curry are tender and delightful. Experiment with Veggies: Feel free to add a variety of vegetables to boost nutrition. Peas, green beans, or zucchini work well and enhance the dish’s overall flavor profile. Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture of your curry. Filipino Style Chicken Curry Variations Feel free to add your personal touch to this delicious dish with these creative variations! Pork or Beef: Swap chicken for pork or beef for a different flavor profile. Just remember to adjust the cooking time to ensure tenderness. Vegetable Medley: Add vibrant vegetables like peas, green beans, or zucchini for a colorful twist and added nutrition. They not only enhance the curry but offer a delightful crunch! Spicy Kick: Crank up the heat by adding more fresh chilies or a dash of hot sauce. It’s perfect for those who love a fiery curry experience. Coconut Milk Delight: If you’re out of canned coconut milk, you can easily dissolve coconut milk powder in water for a creamy base that won’t compromise on flavor. Aromatic Herbs: Boost layers of flavor by adding fresh herbs like basil or cilantro towards the end of cooking. Their fragrance will elevate the dish beautifully. Noodle Variation: Instead of serving over rice, try pairing your curry with rice noodles for a fun, slurp-worthy twist. They soak up the sauce wonderfully! Gluten-Free Option: If you can’t find fish sauce, substituting it with salt not only makes the dish gluten-free but maintains its rich umami flavor. Curry Powder Twist: Experiment with different blends of curry powder or even try a Thai red curry paste for a unique flavor fusion. Each variation brings its own delightful charm! For more inspiration, dive into my other delicious recipes like Mango Chicken Stir or try the comforting Garlic Ginger Chicken for a cozy meal! What to Serve with Filipino Style Chicken Curry The comforting aroma of this rich chicken curry pairs beautifully with a variety of delicious sides, enhancing your dining experience. Steamed Rice: The ultimate companion! Fluffy, warm rice soaks up the creamy coconut sauce, creating a delightful blend of flavors in every bite. Garlic Naan: This soft, pillowy bread is perfect for scooping up the curry. The garlic adds a savory kick that complements the mild spices beautifully. Crisp Green Salad: A light, refreshing salad with mixed greens and a tangy vinaigrette adds a burst of freshness to balance the richness of the curry. Roasted Vegetables: Seasoned and caramelized veggies like carrots, bell peppers, and zucchini create a medley of flavors and textures that enhance the meal’s heartiness. Mango Chutney: A sweet and tangy chutney serves as a zesty contrast to the mild flavors of the curry, adding brightness and a touch of fruitiness. Coconut Water: This naturally sweet drink is hydrating and complements the coconut milk in the curry, creating a cohesive theme for your dinner. Filipino Pancit: This stir-fried noodle dish adds a delightful texture and flavor contrast, combining soft noodles with bursts of colorful vegetables. Tropical Fruit Salad: A refreshing mix of tropical fruits like mango, pineapple, and papaya offers a sweet ending to your meal, cleansing the palate wonderfully. Chilled Lemonade: This zesty drink provides a vibrant contrast to the rich curry, quenching your thirst and energizing your taste buds. Filipino Style Chicken Curry Recipe FAQs What type of chicken should I use for this curry? Absolutely! For the best flavor, I recommend using bony cuts like thighs or drumsticks, as they provide extra richness and moisture. If you’d like, you can substitute pork or beef; just adjust the cooking times accordingly to ensure everything is fully cooked and tender. How should I store leftovers from the Filipino Style Chicken Curry? Leftover Filipino Style Chicken Curry can be stored in an airtight container in the fridge for up to 3 days. Ensure it’s cooled down to room temperature before sealing it to keep the flavors fresh and vibrant! Can I freeze Filipino Style Chicken Curry? Very! To freeze, portion the curry into freezer-safe containers and store it for up to 3 months. Make sure to leave some space at the top of the container for expansion as it freezes. When you’re ready to enjoy it, thaw in the fridge overnight and reheat gently on the stovetop. What vegetables can I add to the curry? You can experiment with various vegetables! I often add peas, green beans, or even zucchini for an extra nutrition boost. Just chop them into even sizes and add them during the last few minutes of cooking to keep them crisp and fresh. Is this recipe suitable for people with dietary restrictions? Absolutely! If you’re looking for a gluten-free option, simply replace the fish sauce with salt (around 2 teaspoons adjusts well). Also, check your curry powder, as some brands may have gluten. As for allergies, always be mindful of your ingredients, and you can opt for coconut milk as a dairy-free alternative for creaminess. What should I do if the coconut milk curdles? If your coconut milk curdles, it usually means the heat was too high. To remedy this, remove the pan from the heat and gently stir it. You can add a splash of fresh coconut milk or a tablespoon of cream to help smooth it out. For future batches, keep the heat low when simmering to prevent this from happening. Delicious Filipino Style Chicken Curry in Under 30 Minutes Savor the flavors of Filipino Style Chicken Curry, a comforting dish made with tender chicken and creamy coconut milk in under 30 minutes. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsTotal Time 25 minutes mins Servings: 4 servingsCourse: DinnerCuisine: FilipinoCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Curry2 tablespoons Vegetable Oil Cooking fat for sautéing; olive or coconut oil can bring extra flavor.1 medium Potato Cut into wedges.1 medium Carrot Cut into wedges.3 cloves Garlic Minced finely.1 small Onion Chopped well.2 pounds Chicken Use bony parts like thighs for the best flavor.2 tablespoons Fish Sauce For a gluten-free option, replace with salt (about 2 tsp).2 tablespoons Curry Powder Adjust to your spice preference.1 tablespoon Paprika Powder Optional, boosts color and sweetness.0.5 teaspoon Ground Black Pepper Adjust to fit your taste.1 can (400mL) Coconut Milk Dissolve coconut milk powder in water as a substitute.1 medium Green Bell Pepper Cut into squares.1 piece Fresh Chili Pepper Slice into 4-5 pieces. Equipment Large pan Method Step-by-Step InstructionsIn a large pan, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the potato and carrot wedges, frying them until lightly browned, about 4-5 minutes. Set aside.Using the oil left in the pan, add 3 minced garlic cloves and 1 chopped small onion. Sauté for about 2-3 minutes until the onion turns translucent.Add 2 pounds of chicken pieces to the pan, sear for about 1 minute on each side until lightly browned.Sprinkle in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of optional paprika powder, and ½ teaspoon of ground black pepper. Stir and let simmer covered for 5 minutes.Reduce the heat and pour in 1 can (400mL) of coconut milk, mixing well. Let simmer gently for about 10-15 minutes until chicken is fully cooked.Stir in the previously sautéed potato and carrot wedges along with 1 medium green bell pepper. Cook for an additional minute.Remove from heat and serve your curry hot over a bed of steamed rice. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 25mgCalcium: 50mgIron: 2mg NotesStore leftovers in an airtight container for up to 3 days, or freeze portions for up to 3 months. Tried this recipe?Let us know how it was!
