Filipino Chicken Curry is a creamy, flavorful dish with chicken and vegetables simmered in a coconut milk-based sauce, seasoned with curry powder. This version is milder and sweeter compared to other Asian curries, perfect for those who enjoy the warmth of curry without the intense heat.
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What is Filipino Chicken Curry?
Filipino Chicken Curry is a creamy dish similar to Ginataang Manok, using coconut milk but seasoned with a mild, turmeric-rich curry powder. Unlike Kare-Kare, known for its peanut sauce, this curry gets its flavor and yellow color from the curry powder. It’s filled with hearty vegetables like potatoes, carrots, and bell peppers, and the addition of fish sauce gives it a distinct taste.
Ingredients you'll need
Notes and substitutions
- Chicken: You can use any part of the chicken you preferr. Cut them into small pieces for even cooking. If using boneless pieces, remember to reduce the cooking time accordingly.
- Vegetables: Choose potaotes that hold their shape when cooked, such as Yukon Gold or red potatoes. You can use other vegetables like cauliflower, chayote, eggplant, green beans, sweet potatoes, or mushrooms.
- Curry powder: There are many types of curry powder available. Feel free to use your favorite brand or blend. I personally prefer using Japanese curry powder, specifically the S&B brand. This blend is savory with a mild heat level, and includes spices like turmeric, coriander, fenugreek, and cumin.
How to make this recipe
Step 1: Season chicken
Season the chicken pieces with salt, pepper, and about 2 tablespoons of fish sauce. Let it sit while you prepare the rest of the ingredients.
Step 2: Sear chicken
In a heavy-bottomed pot or wok, sear the chicken in a bit of oil over medium-high heat. Do it in batches to avoid overcrowding. Once browned, transfer to a plate and set aside.
PRO TIP: Searing the chicken creates a golden crust that locks in the juices and improves their flavor.
Step 3: Sear vegetables
Add more oil, if needed. Sear the potatoes and carrots until they slightly form a crust on the outside. Add the green and red bell peppers, and continue to sear until they slightly char. Season with salt and pepper, then transfer to a plate.
PRO TIP: Searing the potatoes and carrots improves their flavor and creates a light crust that keeps them from turning mushy. A gentle char on the bell peppers not only adds flavor, but maintains their vibrant color and crisp texture.
Step 4: Sauté aromatics
Add a bit more oil, if necessary. Sauté the ginger over medium heat until fragrant and lightly toasted. Add the garlic and onion, and continue to sauté until sorftened.
Step 5: Bloom curry powder
Sprinkle the curry powder over the sautéed aromatics and add the bay leaves. Stir and cook for about a minute until the curry powder becomes fragrant.
PRO TIP: Blooming is the process of heating spices in oil. It helps release their flavors and aromas.
Step 6: Add chicken and coconut milk
Return the chicken pieces and pour in the coconut milk. Mix to combine all the ingredients. Turn up the heat and bring the mixture to a boil.
Step 7: Simmer
Reduce the heat to medium and cover. Simmer for 20-30 minutes, until the chicken is cooked through and the sauce has thickened slightly.
Step 8: Add vegetables
Add the potatoes and carrots. Continue to cook for an another 5-10 minutes, or until the vegetables are cooked through but still retain some bite. Then, add the bell peppers and cook briefly, just long enough to heat them through while they remain crisp and vibrant.
If the curry is too thick, add a bit of water to reach your desired consistency. If you prefer a thicker sauce, remover the lid and simmer for a few more minutes to reduce. Taste and adjust the seasoning as needed, then turn off the heat.
Serve and enjoy your Filipino Chicken Curry with steamed rice.
Recipe FAQs
Curry powder is a spice blend widely used in various cuisines. It may include turmeric, which gives it a distinctive yellow color, along with other spices such as coriander, cumin, fenugreek, and chili peppers. The blend can significantly vary, leading to a wide range of flavors and heat levels. Some blends might be sweeter, while others are more savory or spicy.
Filipino chicken curry uses coconut milk, fish sauce, and a sweeter, less spicy curry powder. It often includes ingredients like potatoes, carrots, and bell peppers.
Yes, you can use any part of the chicken you prefer. However, the cooking time may vary depending on whether you use bone-in or boneless pieces.
Other chicken recipes you may like
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📖 Recipe
Filipino Chicken Curry
Equipment
- Heavy-bottomed pot or wok
Ingredients
- 2 pounds chicken pieces see note
- 2 tablespoons fish sauce
- 2 medium potatoes cut into bite-sized pieces; see note
- 1 medium carrot cut into bite-sized pieces; see note
- ½ green bell pepper cut into bite-sized pieces; see note
- ½ red bell pepper cut into bite-sized pieces; see note
- 2 tablespoons julienned ginger
- 6 garlic cloves minced
- 1 medium onion chopped
- 2 tablespoons curry powder see note
- 2 bay leaves
- 1 (13.5-oz) can coconut milk
- Salt and pepper to to taste
- Neutral oil for searing and sautéing
Instructions
- Season the chicken pieces with salt, pepper, and about 2 tablespoons of fish sauce. Let it sit while you prepare the rest of the ingredients.
- Sear the chicken in a bit of oil over medium-high heat. Do it in batches to avoid overcrowding. Once browned, transfer to a plate and set aside.
- Add more oil, if needed. Sear the potatoes and carrots until they slightly form a crust on the outside. Add the green and red bell peppers, and continue to sear until they slightly char. Season with salt and pepper, then transfer to a plate.
- Add a bit more oil, if necessary. Sauté the ginger over medium heat until fragrant and lightly toasted. Add the garlic and onion, and continue to sauté until sorftened.
- Sprinkle the curry powder over the sautéed aromatics and add the bay leaves. Stir and cook for about a minute until the curry powder becomes fragrant. PRO TIP: Blooming is the process of heating spices in oil. It helps release their flavors and aromas.
- Return the chicken pieces and pour in the coconut milk. Mix to combine all the ingredients. Turn up the heat and bring the mixture to a boil.
- Reduce the heat to medium and cover. Simmer for 20-30 minutes, until the chicken is cooked through and the sauce has thickened slight
- Add the potatoes and carrots. Continue to cook for an another 5-10 minutes, or until the vegetables are cooked through but still retain some bite. Then, add the bell peppers and cook briefly, just long enough to heat them through while they remain crisp and vibrant.
- If the curry is too thick, add a bit of water to reach your desired consistency. If you prefer a thicker sauce, remover the lid and simmer for a few more minutes to reduce. Taste and adjust the seasoning as needed, then turn off the heat.
Notes
- Chicken: You can use any part of the chicken you preferr. Cut them into small pieces for even cooking. If using boneless pieces, remember to reduce the cooking time accordingly.
- Vegetables: Choose potaotes that hold their shape when cooked, such as Yukon Gold or red potatoes. You can use other vegetables like cauliflower, chayote, eggplant, green beans, sweet potatoes, or mushrooms.
- Curry powder: There are many types of curry powder available. Feel free to use your favorite brand or blend. I personally prefer using Japanese curry powder, specifically the S&B brand. This blend is savory with a mild heat level, and includes spices like turmeric, coriander, fenugreek, and cumin.
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