Filipino chicken curry is made with chicken and vegetables cooked in coconut milk with curry powder.
It's milder and a little sweeter than other Asian curries, so you still get the curry flavor without too much heat.
This is a creamy and delicious dish that's best served with rice.
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Ingredients You'll Need
Notes and Substitutions
- Chicken: You can use any part of the chicken. Cut it into smaller pieces so it cooks evenly. If using boneless chicken, reduce the cooking time.
- Vegetables: Use potatoes that hold their shape, like Yukon Gold or red potatoes. You can also add cauliflower, chayote, eggplant, green beans, sweet potatoes, or mushrooms.
- Curry powder: Use any curry powder you like. I like Japanese curry powder, especially S&B, because it's savory and mild.
How to Make Chicken Curry (Step-by-Step)
Step 1: Season the chicken
Season 2 pounds of chicken with salt, pepper, and fish sauce.
Let it sit while you prepare the other ingredients.
Step 2: Sear the chicken
In a pot or wok, heat a little oil over medium-high heat.
Sear the chicken in batches until lightly browned, then transfer to a plate.
Step 3: Sear the vegetables
Add more oil if needed.
Sear 2 medium potatoes and 1 medium carrot (cut into bite-sized pieces) until lightly browned.
Add ½ green bell pepper and ½ red bell pepper (cut into bite-sized pieces) and cook until slightly charred.
Season with salt and pepper, then transfer to a plate.
Step 4: Sauté the aromatics
Add more oil if needed.
Sauté 2 tablespoons julienned ginger over medium heat until fragrant.
Add 6 garlic cloves (minced) and 1 medium onion (chopped) and cook until softened.
Step 5: Bloom the curry powder
Add 2 tablespoons curry powder and 2 bay leaves.
Stir for about a minute to bloom the curry powder and bring out its flavor.
Step 6: Add the chicken and coconut milk
Return the chicken to the pot and pour in 1 (13.5-ounce) can coconut milk.
Stir everything together, then bring to a boil.
Step 7: Simmer
Lower the heat to medium and cover.
Simmer for 20 to 30 minutes, until the chicken is cooked through and the sauce thickens slightly.
Step 8: Add the vegetables
Add the potatoes and carrots.
Cook for 5 to 10 minutes, until tender but not mushy.
Add the bell peppers and cook just until heated through.
If the sauce is too thick, add a little water.
For a thicker sauce, simmer uncovered for a few more minutes.
Taste and adjust the seasoning, then turn off the heat.
Serve your Filipino chicken curry with steamed rice.
Cooking Tips
- Sear the chicken in batches so it browns better.
- Cook the curry powder for a minute so the flavor comes out.
- Add the vegetables near the end so they don't get too soft.
- If the sauce is too thick, add water. If too thin, simmer uncovered.
Recipe FAQs
Filipino chicken curry is usually made with coconut milk, curry powder, fish sauce, and vegetables. It's milder, creamier, and a little sweeter than many other curries.
Use any curry powder you like. I like S&B Japanese curry powder because it's mild and savory.
Curry powder is a mix of spices like turmeric, coriander, and cumin. It gives the dish its yellow color and curry flavor. Some blends are mild and savory, while others can be sweeter or spicier.
Other Chicken Recipes You May Like
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📖 Recipe
Filipino Chicken Curry Recipe
Equipment
- Pot or wok
Ingredients
- 2 pounds chicken pieces
- 2 tablespoons fish sauce
- 2 medium potatoes cut into bite-sized pieces
- 1 medium carrot cut into bite-sized pieces
- ½ green bell pepper cut into bite-sized pieces
- ½ red bell pepper cut into bite-sized pieces
- 2 tablespoons julienned ginger
- 6 garlic cloves minced
- 1 medium onion chopped
- 2 tablespoons curry powder
- 2 bay leaves
- 1 (13.5-ounce) can coconut milk
- Salt and pepper
- Neutral oil
Instructions
- Season chicken with salt, pepper, and fish sauce. Set aside.
- Sear chicken in a little oil over medium-high heat until lightly browned. Transfer to a plate.
- Sear potatoes and carrots until lightly browned. Add bell peppers and cook until slightly charred. Transfer to a plate.
- Sauté ginger until fragrant. Add garlic and onion; cook until softened.
- Add curry powder and bay leaves. Stir for about a minute to bloom the curry powder.
- Return chicken to the pot and add coconut milk. Stir and bring to a boil.
- Lower heat and cover. Simmer for 20 to 30 minutes, until chicken is cooked through.
- Add potatoes and carrots; cook until tender. Add bell peppers and cook briefly. Taste and adjust, then turn off the heat.
Notes
- Chicken: Use any chicken cut. Cut into smaller pieces for even cooking; boneless chicken cooks faster.
- Vegetables: Yukon Gold or red potatoes hold their shape well. Chayote, green beans, eggplant, sweet potatoes, or mushrooms also work.
- Curry powder: Use any brand you like. I like S&B for its mild, savory flavor.
- Sear chicken in batches so it browns well.
- Cook curry powder for a minute to bring out the flavor.
- Add vegetables later so they don't get mushy.
- Adjust the sauce with water or simmer uncovered to thicken.
Christina says
I made this - sooo goood thanks
Nora Reyes says
Hi Christina, I'm so glad to hear that! Thanks for the feedback. =)