The scent of coconut milk and spices fills the kitchen, instantly transporting me to the heart of Filipino cuisine. There’s something enchanting about this quick and easy Filipino Style Chicken Curry that makes it a staple for both weeknight dinners and cozy gatherings. In just 25 minutes, you can whip up a creamy, savory dish that wraps you in warmth, much like a cherished hug from a loved one.
As I watch the chicken sizzle and the vegetables soften, I can’t help but think of my childhood, where family meals brought everyone together, sharing stories over steaming bowls of curry. This dish doesn’t just satisfy hunger; it fuels nostalgia, making it an ideal choice for anyone longing for a taste of comfort food. Plus, whether you use chicken, pork, or even beef, this recipe is adaptable enough to please any palate. So grab your ingredients and let’s dive into this delicious journey of flavors!
Why is Filipino Style Chicken Curry special?
Simplicity, making this dish a quick go-to for weeknight meals. Creamy Texture comes from rich coconut milk that wraps each ingredient in indulgence. Bursting with Flavor, spices meld perfectly to create a taste sensation. Versatile Options allow you to switch proteins or add veggies as you please. Nostalgic Meal, it brings warmth and familiarity, effortlessly uniting family and friends around the table. Enjoy with a side of rice for a complete feast!
Filipino Style Chicken Curry Ingredients
For the Base
• Vegetable Oil – A great cooking fat for sautéing; you can substitute with canola or olive oil.
• Medium Potato – Adds heartiness; swap for sweet potato for a touch of sweetness.
• Medium Carrot – Brings natural sweetness and vibrant color; consider parsnip as a substitute.
• Garlic (3 cloves) – Infuses aromatic flavor; if fresh isn’t available, garlic powder will work well.
• Small Onion – Contributes depth and sweetness; shallots or leeks can be used instead.
For the Protein
• Chicken (2 pounds) – The star of the dish; thighs or drumsticks give extra flavor. You can substitute with pork or beef for a twist.
For the Flavor
• Fish Sauce (2 tablespoons) – Delivers umami richness; soy sauce can be an alternative, just adjust the salt.
• Curry Powder (2 tablespoons) – Essential for that traditional flavor; yellow curry offers a milder taste.
• Paprika Powder (1 tablespoon, optional) – Adds smoky color; you can omit it if you don’t have any on hand.
• Ground Black Pepper (½ teaspoon) – Enhances overall seasoning; using fresh ground gives the best taste.
For the Creaminess
• Coconut Milk (1 can, 400mL) – Creates that rich, creamy texture; coconut cream can be used for an even richer sauce.
For the Fresh Touch
• Medium Green Bell Pepper (1) – Adds a fresh crunch; other bell peppers can be swapped in if desired.
• Fresh Chili Pepper (1 piece) – Provides a kick of heat; if fresh isn’t available, dried chili flakes could serve as a substitute.
With these ingredients, you’re well on your way to crafting a delightful Filipino Style Chicken Curry that promises to bring warmth, flavor, and joy to your dining experience!
How to Make Filipino Style Chicken Curry
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Heat Oil: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add diced medium potato and carrot. Fry until the edges are browned, about 3-4 minutes, then set them aside on a plate.
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Sauté Aromatics: In the same skillet, add the minced garlic and chopped small onion. Sauté until fragrant and translucent, around 2-3 minutes, releasing those lovely scents into your kitchen.
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Sear Chicken: Add the chicken pieces to the skillet, cooking for about a minute on each side until they develop a nice golden color, sealing in the juices for added flavor.
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Add Flavorings: Stir in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of paprika (optional), and ½ teaspoon of ground black pepper. Mix well, cover, and let it simmer for 5 minutes to marry the flavors.
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Incorporate Creaminess: Reduce the heat and pour in 1 can of coconut milk. Allow it to simmer gently until the sauce thickens and the chicken is fully cooked through, approximately 10 minutes.
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Finish with Vegetables: Toss in the previously fried carrots and potatoes, along with 1 medium green bell pepper and 1 fresh chili pepper. Cook everything together for an additional minute, letting the vegetables mingle with the sauce.
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Serve and Enjoy: Serve the hot Filipino Style Chicken Curry over steamed rice or your favorite flatbreads for a complete meal that’s sure to satisfy.
Optional: Garnish with fresh cilantro or a squeeze of lime for a bright finish.
Exact quantities are listed in the recipe card below.
Filipino Style Chicken Curry Variations
Feel free to get creative with your dish and make it your own with these exciting twists.
- Alternative Meats: Substitute chicken with either pork or beef for a different flavor journey that suits your palate.
- Vegetable Boost: Add colorful veggies like peas or mushrooms to enhance nutrition and add wonderful texture to your curry.
- Spice it Up: Incorporate diced ginger or fresh turmeric for an earthy depth and a vibrant golden hue.
- Creamy Delight: Swap coconut milk for coconut cream for an extra luscious, decadent sauce that’ll leave everyone wanting more.
- Herb Infusion: Toss in fresh cilantro or basil right before serving for a fragrant, fresh finish that brightens every bite.
- Sweet Twist: Use sweet potatoes in place of regular potatoes for a wonderful hint of sweetness that complements the spices beautifully.
- Heat Levels: Adjust your heat by adding more fresh chilies or a teaspoon of chili powder, perfect for those who enjoy a spicy kick!
- Nutty Flavor: Introduce a tablespoon of peanut butter to the mix for a creamy, nutty undertone that adds a unique twist to every spoonful.
What to Serve with Filipino Style Chicken Curry?
Capture the warmth of a creamy coconut-infused dish with sides that enhance its comforting flavors.
- Steamed Jasmine Rice: A classic pairing; fluffy jasmine rice soaks up the rich curry sauce for a delightful experience.
- Garlic Naan: This pillowy flatbread complements the curry’s spices while adding a gentle garlic aroma, making every bite a treat!
- Crispy Fried Shallots: These crunchy morsels provide texture and a burst of flavor, balancing the curry’s creaminess beautifully.
- Fresh Cucumber Salad: A refreshing contrast; the cool cucumber and tangy dressing cleanse the palate while enhancing the overall meal.
- Sautéed Asian Greens: Quick and simple, sautéed bok choy or spinach add color and freshness, marrying well with the curry’s richness.
- Coconut Mango Sticky Rice: For a sweet ending, pair the meal with this dessert; the sticky rice enveloped in coconut milk echoes the dish beautifully, creating a harmonious feast.
Expert Tips for Filipino Style Chicken Curry
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Thicker Sauce: Simmer your curry longer; just watch closely to prevent the coconut milk from separating.
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Substitute Wisely: If you can’t find fish sauce, seasoning with salt works well in this Filipino style chicken curry.
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Flavorful Chicken: Use bone-in chicken pieces for a richer flavor compared to boneless cuts.
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Vegetable Variety: Don’t hesitate to experiment with different vegetables; they can enhance the nutrition and taste in your curry.
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Spice It Up: Adjust the fresh chili pepper to match your heat preference—start with a milder amount and build up as desired.
Make Ahead Options
These Filipino Style Chicken Curry preparations are perfect for meal prep enthusiasts! You can chop the vegetables (medium potato, medium carrot, and medium green bell pepper) and marinate the chicken up to 24 hours in advance for maximum flavor absorption. Store everything in separate airtight containers in the refrigerator. If you’d like, you can even cook the curry entirely a day ahead, then simply reheat it on the stove when ready to serve, adding a splash of coconut milk if the sauce has thickened. This way, you’ll enjoy a comforting, home-cooked meal on busy weeknights with just a few simple steps before serving—just as delicious and full of flavor!
How to Store and Freeze Filipino Style Chicken Curry
Fridge: Store leftover Filipino Style Chicken Curry in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of water or coconut milk to maintain creaminess.
Freezer: For longer storage, freeze the curry in portioned airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or microwave.
Reheating: When reheating, stir thoroughly and heat until piping hot. Avoid boiling to prevent the coconut milk from separating.
Room Temperature: It’s best to avoid leaving the curry at room temperature for more than 2 hours to ensure food safety.
Filipino Style Chicken Curry with Coconut Milk Recipe FAQs
How can I choose the best chicken for this recipe?
Absolutely! For the best flavor in your Filipino Style Chicken Curry, I recommend using bone-in chicken pieces, such as thighs or drumsticks. They not only add richer flavor but also keep the meat moist during cooking. If you prefer boneless cuts, they can be used as well, but keep an eye on the cooking time, as they may cook faster.
What’s the best way to store leftovers?
Very good question! Store any leftover Filipino Style Chicken Curry in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stovetop over low heat, adding a splash of water or extra coconut milk to help maintain that creamy consistency.
Can I freeze this chicken curry?
Absolutely! To freeze your chicken curry, let it cool completely first, then portion it into airtight containers. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and reheat it gently on the stovetop or in the microwave until piping hot. Just avoid boiling to prevent the coconut milk from separating!
What if my coconut milk separates during cooking?
That’s a common concern! If you find that your coconut milk separates, don’t worry too much; it can still taste great! To avoid separation, simmer the curry over low heat rather than boiling. If it happens, gently whisk or stir it back together. You can also add a bit more coconut milk or water while reheating to help blend it again.
Is this dish safe for those with fish allergies?
Yes! If you or someone you’re serving has a fish allergy, you can easily substitute the fish sauce in the Filipino Style Chicken Curry with soy sauce. Just remember to adjust the salt to taste since soy sauce can be saltier than fish sauce.
Can I add more vegetables to the curry?
Very much! Feel free to add more vegetables to your Filipino Style Chicken Curry; the more, the merrier! You can incorporate peas, mushrooms, or even leafy greens like spinach for extra nutrition. Just add these during the last minute of cooking to keep them slightly crisp and vibrant!
Filipino Style Chicken Curry with Coconut Milk in 25 Minutes
Ingredients
Equipment
Method
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add diced medium potato and carrot. Fry until browned, about 3-4 minutes, then set aside.
- In the same skillet, add minced garlic and chopped small onion. Sauté until fragrant and translucent, around 2-3 minutes.
- Add the chicken pieces to the skillet, cooking for about a minute on each side until golden color is achieved.
- Stir in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of paprika, and ½ teaspoon of ground black pepper. Mix well and cover. Let it simmer for 5 minutes.
- Reduce heat and pour in 1 can of coconut milk. Simmer gently until sauce thickens and chicken is cooked through, about 10 minutes.
- Toss in the fried carrots and potatoes, along with 1 medium green bell pepper and 1 fresh chili pepper. Cook for an additional minute.
- Serve the hot Filipino Style Chicken Curry over steamed rice or favorite flatbreads.