Creamy Filipino Chicken Curry with Potatoes and Carrots
Filipino chicken curry is the dish I crave when I need cozy comfort, but my brain is just like… blah, what should I cook? This is the answer, I promise. Quick but satisfying. All that creamy coconut, tender chicken, plus potatoes and sweet carrots—seriously, just talking about it makes my stomach grumble. If you love hearty Filipino meals like chicken tinola or curious about adobo variations, you NEED this curry in your life. It’s so homey, crazy easy, and totally loaded with flavor. 
Overview of Filipino curry
Let me clear things up real quick… Filipino chicken curry is not Indian curry. It’s not Thai curry either. Ours has its own chill, straightforward vibes. You’ll still taste turmeric and all those cozy spices from the curry powder, but what really stands out is the coconut milk sauce—creamy and just a bit sweet. (Probably why kids LOVE this.)
My aunt always said, “Curry in the Philippines came from everywhere and everyone,” which, honestly, is kind of true. We toss in potatoes, carrots, sometimes even bell peppers. No complicated spices or hard-to-find stuff. Oh and don’t be shy about extra veggies—Filipino curry is forgiving.
If you want healthier Filipino food options, you might check out this collection. Not that curry is a salad but, hey, it’s comfort food.
Family parties? Lunch on a rainy day? Or just… Tuesday? Filipino chicken curry wins.
Ingredients needed
So, here’s what you gotta grab for Filipino chicken curry:
- Chicken (thighs or drumsticks help make it juicy, but breast works if you like it lean)
- Big potatoes (2 of those, peeled and chunked)
- Carrots (one or two, depends how much you like carrots)
- Onion and garlic (seriously, don’t skip these)
- Bell pepper (not everyone adds it, but it makes it colorful)
- Curry powder (classic yellow works best)
- Coconut milk (the canned, full-fat stuff—not the watery carton kind)
- Fish sauce (or salt, in a pinch, but fish sauce makes it Filipino)
- Cooking oil
- Black pepper (just a pinch)
- Optional: chili if you like it SPICY, otherwise, leave it out
See? Nothing fussy. Most of this is probably in your kitchen already. Trust me, if you keep curry powder and coconut milk on hand, you’re always halfway to a five-star meal.
Sautéing chicken
Here’s the key—don’t rush this part! You want layers of flavor, not beige chicken.
Start by heating oil. Add onions first, then garlic. If you burn the garlic… sad times, so watch it close. Once your kitchen starts smelling like you want to dive into a pillow made of onions, it’s time: in goes the chicken. Move it around, brown some sides (it’s okay if it’s not cooked through yet).
Some folks cover for a bit to sweat everything. Not sure if it makes a difference, but my Lola did it, so I still do. Fish sauce goes in next—let that sizzle. It wakes up the chicken. Your place should start smelling like something special by now.
Quick tip: Don’t flip the chicken endlessly. Just leave it a minute, let it get a little golden, that’s what gives you flavor.
“I made this version for my picky toddler, and it was a hit! Super easy and the chicken came out so tender.”
— Melai, busy mom
Adding curry powder and coconut milk
Now comes the flavor bomb. Sprinkle in the curry powder and stir it up. If you want that deep yellow color, add a little extra—nobody’s judging.
Here’s my sneaky move: toast the curry powder for 30 seconds straight in the oil before you add coconut milk. Makes it more “punchy.”
Next, pour in the coconut milk. Get all of it in there, don’t be shy. A quick stir and you’ll see it turn that gorgeous, rich gold. Lower the heat and let it gently bubble. Don’t crank it up too high or you risk drying the chicken out or curdling the milk. Slow and low is the Filipino way.
Got a bay leaf? Toss it in! Some people do, some people don’t. Up to you.
Your curry sauce should be silky, not watery, and if it smells tempting now—just wait.
Cooking vegetables
Okay, here’s where the Filipino chicken curry “heft” comes in. Add your potato and carrot chunks right into the bubbling, savory coconut cloud.
Push ‘em down so they cook in the liquid. Cover up and let it do its thing for about 10-15 minutes. Stir once in a while. The potatoes should soak up all that goodness. If the sauce gets too thick (it can, especially with starchy potatoes), don’t freak out! Splash in a little water.
Bell peppers, if you’re using ‘em, can go in last (those cook super fast). Give your curry a taste—is it salty enough? If not, a little more fish sauce or salt. Maybe a grind of black pepper.
Remember: the sauce thickens as it sits, so don’t cook it bone dry. It should still have a gravy to spoon over rice.
Hungry yet? Me too.
Serving with rice
Here’s where the magic comes together. Filipino chicken curry without rice is just… incomplete. Sorry, but it’s true.
You want a big, fluffy scoop of rice—steamed jasmine is my usual, but do you. Pile the curry on top and make sure you get enough sauce.
Some serving ideas, quick-fire:
- Sprinkle chopped green onions for color (fancy, but I love it)
- Add a squeeze of calamansi if you have one—brightens it up
- Curry tastes even better the next day, so lunch leftovers? A must.
- Pair it with egg fried rice if you’re feeling fancy or need more carbs (I always do)
If you make a LOT, this curry is perfect for potlucks or packed lunches, too. People rave, scout’s honor.
For more rice inspiration, check this garlic sinangag—crazy good combo.
Storage tips
Filipino chicken curry stores like a dream. In fact, flavors get even deeper after a night in the fridge.
Here’s what I do: let it cool, toss leftovers in an airtight container, and pack it away. Keeps about three days in the fridge, maybe four if you trust your nose. You can freeze it, but coconut milk might separate a bit, so stir when reheating.
Microwave with a splash of water if it turns super thick. Oh and eat it with fresh rice—it’ll bring everything back to life. Don’t keep reheating over and over, just take what you need.
Some folks love it cold right from the fridge but, uh, I’m not that wild.
For other dishes that last, Filipino style, check this kid-friendly recipe set. No-fuss and yum.
Common Questions
What kind of curry powder should I use?
Yellow curry powder from the Asian grocery store is classic. Don’t overthink it—any mild brand works.
Can I use boneless chicken?
Yep! Thighs taste best, but breast is fine if you want less fat. Just don’t overcook or it might dry out.
What if I don’t have coconut milk?
You can try evaporated milk or regular milk, but honestly, coconut milk is what gives Filipino chicken curry its charm.
Can I add other veggies?
Go for it! Green beans, peas, even eggplant or squash. Just adjust cooking time so nothing turns mushy.
Is Filipino chicken curry spicy?
Not usually! Filipino curry is really kid-friendly. Add chili only if you want heat.
Try This Creamy Comfort Today!
So there it is—everything you need to whip up Filipino chicken curry with potatoes and carrots, just like my grandma (and basically every auntie ever) made. It’s unfussy, ridiculously tasty with rice, and guaranteed to bring some happiness into your kitchen. Loads of Pinoys swear by this at family dinners, but honestly, you don’t need a big bash. Just a craving and a pot.
If you want to check out some other styles—like the Pinoy Chicken Curry Recipe – Panlasang Pinoy Style or this Filipino-style Chicken Curry with Coconut Milk from Kawaling Pinoy—give them a look too. For more info and ideas, drop by Urban Bliss Life’s Filipino Chicken Curry story. I say once you try it, you’ll want to make it again (and again) for sure!
Filipino Chicken Curry
Ingredients
Main Ingredients
- 1 kg Chicken (thighs or drumsticks) Use bone-in for juiciness.
- 2 pieces Big potatoes Peeled and chunked.
- 2 pieces Carrots Adjust according to preference.
- 1 piece Onion Chopped.
- 3 cloves Garlic Minced.
- 1 piece Bell pepper Optional, for color.
- 2 tablespoons Curry powder Classic yellow works best.
- 400 ml Coconut milk Full-fat canned version.
- 1 tablespoon Fish sauce Can use salt as a substitute.
- 2 tablespoons Cooking oil For sautéing.
- 1 pinch Black pepper
- 1 piece Chili Optional, if you like it spicy.
Instructions
Preparation
- Heat oil in a pot. Add chopped onions and sauté until translucent.
- Add minced garlic and sauté carefully to avoid burning.
- Add chicken pieces and brown on all sides.
- Pour in the fish sauce and let it sizzle.
- Sprinkle in the curry powder and stir for 30 seconds.
- Pour in the coconut milk and stir until combined.
Cooking
- Add the potato and carrot chunks to the pot.
- Cover and simmer for about 10-15 minutes, stirring occasionally.
- Add bell peppers in the last few minutes of cooking.
- Adjust seasoning with fish sauce or salt as needed.
Serving
- Serve over steamed jasmine rice.
- Garnish with chopped green onions and a squeeze of calamansi if desired.
