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Filipino Chicken Curry Recipe

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4 from 9 reviews

This Filipino Chicken Curry is a rich and flavorful stew featuring tender chicken pieces simmered in a creamy coconut milk and curry sauce, combined with vibrant vegetables like carrots, bell peppers, and potatoes. Perfectly balanced with fragrant spices and a hint of fish sauce, this hearty dish delivers a comforting meal inspired by traditional Filipino flavors.

Ingredients

Vegetables

  • 2 carrots, peeled and chopped
  • 1 red bell pepper, cored, seeded, and roughly chopped
  • 1 green bell pepper, cored, seeded, and roughly chopped
  • 2 medium baking potatoes (or 1 large), peeled and cut into cubes or small wedges
  • ½ cup diced yellow onion
  • 3 garlic cloves, minced
  • 1 1-inch piece of fresh ginger root, peeled and minced

Protein

  • 2 pounds chicken (mix of thighs and drumsticks)

Liquids & Sauces

  • 1 can (15-ounces) coconut milk
  • 1 tablespoon fish sauce
  • 1 cup chicken stock

Spices & Seasonings

  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Instructions

  1. Sauté Vegetables: Heat vegetable oil in a large pan, skillet, or Dutch oven over medium-high heat. Add the carrots, red and green bell peppers, and potatoes, sautéing just until the edges are browned, about 2-3 minutes. Remove vegetables from the pan and set aside in a bowl.
  2. Sauté Aromatics: In the same pan, add the diced onions, minced garlic, and ginger. Sauté for about 1 minute until softened and fragrant.
  3. Brown the Chicken: Add the chicken thighs and drumsticks to the pan and brown them on all sides to develop flavor. Once browned, transfer the chicken to a separate bowl and set aside.
  4. Deglaze Pan: Pour a small amount of chicken stock into the pan to loosen any browned bits of garlic, onions, and ginger stuck to the bottom. Use a wooden spoon to scrape them up. Remove excess browned bits if there are a lot, or leave some if only a few remain.
  5. Add Liquids and Spices: Stir in the remaining chicken stock, fish sauce, and coconut milk to combine. Add curry powder, paprika, kosher salt, and black pepper, stirring to blend the flavors thoroughly.
  6. Optional Strain: If many browned bits remain in the sauce, strain the mixture through a fine mesh sieve into a heatproof bowl, discard bits, then return the sauce to the pan for a smoother texture.
  7. Simmer Chicken: Return the chicken pieces to the pan, lower the heat to medium, and cover. Cook for about 20 minutes, turning the chicken halfway through to ensure even cooking.
  8. Add Vegetables Back: After 20 minutes, uncover the pan and add the sautéed carrots, bell peppers, and potatoes back into the curry. Cook uncovered for an additional 5-6 minutes until the chicken is fully cooked and vegetables are tender.
  9. Serve: Serve the Filipino Chicken Curry hot immediately over steamed white rice for a complete meal.

Notes

  • Ensure the chicken is cooked through with no pink inside; cooking times may vary slightly depending on the size of chicken pieces.
  • You can adjust the curry powder amount to your preferred spice level.
  • If you prefer thicker curry sauce, simmer uncovered longer to reduce the liquid.
  • Using a mix of chicken thighs and drumsticks provides optimum flavor and tenderness.
  • Serve with steamed jasmine or basmati rice for authentic pairing.

Find it online: https://lauracooks.com/filipino-chicken-curry-recipe/