Filipino Chicken Curry always used to confuse me as a kid (wait, curry isn’t “Filipino,” right?), but let me tell you, this is one of those hearty, soul-warming comfort food recipes everybody needs. There were days I’d be staring in the fridge, nothing looked exciting, and I just wanted that creamy, coconut-y fix. Trust me, this dish TASTES like a warm hug and it’s honestly so easy. If you’re a fan of creamy Filipino chicken curry with coconut milk, like, who isn’t, this will hit the spot. If you have a love for chicken stews in general, you might want to check out this version with potatoes and carrots or take a peek at this creamy chicken pastel if you’re feeling extra. 
Ingredients
So, here’s what I usually pull together for my creamy Filipino chicken curry with coconut milk, with a couple of “just use what you’ve got” swaps if you’re running low (don’t panic):
- 1 kg chicken, cut into serving pieces (thighs or drumsticks for extra juiciness)
- 2-3 medium potatoes, peeled and chunked big
- 1 large carrot, sliced into thick coins
- 1 red bell pepper, chunked
- 1 green bell pepper, chunked or sliced
- 1 onion, diced rough
- 3-4 cloves garlic, smashed and minced
- 1 thumb-size piece of ginger, peeled and sliced thin
- 1 can (400 ml) coconut milk (full-fat, not the “lite” version)
- 2-3 tablespoons curry powder (the yellow kind, but go wild if you want)
- 2 tablespoons fish sauce (don’t skip, for real flavor)
- 1 cup water or chicken broth
- Cooking oil (2-3 tablespoons)
- Salt and ground pepper to taste
Honestly, don’t sweat if you miss one veggie. As long as you have the coconut milk and the curry powder, you’re winning.
Cooking Steps
Alright, you hungry? Let’s do this. Oh, grab an apron unless you wanna sport curry splatters on your shirt for the rest of the day.
First up, heat the oil in a big pot over medium heat. Toss in the onion, garlic, and ginger, stir until the aroma is doing its thing. Now, dump in the chicken pieces and let them brown a bit, about 4-5 minutes each side (don’t fuss if they stick, that’s flavor).
Sprinkle in the curry powder, let the chicken get stained all yellow-gold and lovely. Add fish sauce, keep stirring. Pour in the coconut milk and a cup of water, give everything a big mix, then drop those potato and carrot pieces straight in.
Bring it to a simmer, cover, then forget about it (well, not really) for about 18-20 minutes until the chicken’s cooked and potatoes are fork-poke soft. Last, chuck in bell peppers and cook uncovered for another 5 minutes so they stay a bit crisp.
Taste—if you want, a bit more salt or pepper. That’s it.
“This is hands-down my favorite Filipino chicken curry with coconut milk recipe! It tastes exactly like my grandma’s, super creamy and honestly better than any restaurant version I’ve tried. Love the shortcut tips!” — Trina D.
Tips
Can I just say, don’t overthink it. Some days I even forget the carrots and it still tastes like a five-star restaurant.
If you want even creamier curry, stir in an extra splash of coconut milk at the end. Use chicken thighs for more juicy bites, but okay, breast is fine if that’s all you have. Don’t rush the sautéing at the start—those garlic-ginger smells? Kinda important for the magic. Also, if your curry ends up too thick, just add a splash of broth or water, stir, and it’ll fix itself.
Oh, and this dish also works great for meal prep. Seriously—it tastes even better the next day, the flavors all friendly and cuddled up.
If you ever wondered what other Filipino classics you can pair with, Filipino tinola with spinach chicken is honestly a nice, lighter soup if you want variety.
Serving Ideas
Let’s be real. Rice is the law here, but you could totally:
- Scoop it straight onto steaming white rice. Best combo, no debate.
- Try with garlic fried rice if you want extra flavor on flavor.
- Dunk with a soft dinner roll or pan de sal (Filipino bread, so fluffy).
- Pair with cucumber salad for a fresh, tangy kick.
Want more ideas? Filipino chicken recipes like rellenong manok Filipino style stuffed chicken are awesome on the side if you’re hosting family or friends.
Storage
Look, if you’re lucky enough to have leftovers, this curry is ridiculously good the next day. Just toss everything in a container with a lid. Shove it in the fridge. It’ll keep for about 3 days (honestly never lasts that long at mine.)
To reheat, a quick zap in the microwave or a gentle simmer on the stove. Add a little water or coconut milk to loosen it up. Don’t freeze it though—the veggies get weird and soggy and there’s nothing sadder than mushy potatoes.
Some folks say the flavors get spicier overnight. I agree. Basically, round two dinner is even better.
Common Questions
Q: Can I use curry paste instead of powder?
A: Sure, but the taste will be different and less classic-Filipino. Still tasty. Add it little by little.
Q: How can I make Filipino chicken curry with coconut milk spicier?
A: Just throw in fresh chopped chili or a dash of chili flakes when you’re sautéing the onion and garlic.
Q: What if I don’t have coconut milk?
A: It’s kinda essential for the creamy Filipino chicken curry vibe, but in a pinch, try using all-purpose cream (it won’t be the same though).
Q: Can I swap the veggies?
A: Yes. Chayote, sweet potato, or green beans are all good adds or swaps if you have picky eaters.
Q: Is this dish kid-friendly?
A: Totally! Just use less curry powder or skip the spicy extras. Actually, my nephew loves this the most on “curry night.”
Give This Creamy Curry a Go!
There you have it, my not-so-secret formula for creamy Filipino chicken curry with coconut milk. Remember, don’t fuss about little substitutions, it’s supposed to be easy and comforting. Whether you want to compare with other versions like this Filipino-style Chicken Curry with Coconut Milk from Kawaling Pinoy or get adventurous with new Filipino recipes, you’re set for a happy, filling meal.
If you’re hunting for more Filipino inspiration, my tips and experience show you really can’t skip our family classics. Try out other coconut-forward dishes like chicken adobo sa gata creamy coconut milk twist or just browse through healthy Filipino recipes for your next cooking sesh.
Trust me, after one bite of this, your dinner table will suddenly get a lot busier. Happy cooking, friends!
Creamy Filipino Chicken Curry
Ingredients
For the Curry
- 1 kg chicken, cut into serving pieces Thighs or drumsticks for extra juiciness
- 2-3 medium potatoes, peeled and chunked big
- 1 large carrot, sliced into thick coins
- 1 red bell pepper, chunked
- 1 green bell pepper, chunked or sliced
- 1 large onion, diced rough
- 3-4 cloves garlic, smashed and minced
- 1 thumb-size piece ginger, peeled and sliced thin
- 1 can (400 ml) coconut milk (full-fat) Not the 'lite' version
- 2-3 tablespoons curry powder The yellow kind, but variations are fine
- 2 tablespoons fish sauce Essential for flavor
- 1 cup water or chicken broth
- 2-3 tablespoons cooking oil
- to taste salt and ground pepper
Instructions
Cooking
- Heat the oil in a big pot over medium heat. Toss in the onion, garlic, and ginger, stirring until fragrant.
- Add the chicken pieces and brown them for about 4-5 minutes on each side.
- Sprinkle in the curry powder, stirring to coat the chicken.
- Add the fish sauce, coconut milk, and water. Mix well.
- Add the potato and carrot pieces, bring to a simmer, and cover for 18-20 minutes until the chicken is cooked and the potatoes are tender.
- Uncover, add the bell peppers, and cook for another 5 minutes to retain their crunch.
- Taste and adjust salt or pepper as needed.
