Creamy Filipino Chicken Curry with Coconut Milk
Filipino chicken curry is pretty much my taste bud’s soulmate. You know, sometimes you just crave a bowl of creamy, coconut goodness—like really crave it—but you don’t want to babysit a stew all afternoon or shell out for takeout. Filipino chicken curry with coconut milk is the perfect answer: cozy, loaded with flavor, not fussy, and literally tastes like a comfy hug. I struggled for ages to get it just right (honestly, first few tries tasted like veggie soup with a confused chicken in it). But when you nail it? Oh, man—your house smells like magic. If you’ve ever loved cozy Filipino food, you also want to check out creamy Filipino chicken curry with potatoes and carrots or maybe try creamy Filipino chicken pastel for a party. Both work for family dinners, or picky kiddos. 
Introduction to Filipino curry
Let me clear something up—Filipino chicken curry isn’t your usual Indian curry with heaps of fiery spices. Instead, we Pinoys like it rich, creamy, and a little bit sweet, thanks to coconut milk. Some people say it’s fusion food, but for me, this is classic Filipino comfort. People often ask: “Is it spicy?” Nope, not really. It’s more savory and mild. Even my auntie who can’t handle heat loves it.
Think of the Filipino twist as a gentle nudge—not a wild punch in the face. Coconut milk tames all the flavors, making the whole thing smooth and just dang irresistible. And the veggies? They soak up every drop. I grew up licking my spoon after every bite, ha! If you want something reliable for Sunday lunches or just craving a weeknight pick-me-up, this is it. 
Preparing chicken
Let’s get real about chicken—this is the heart of your Filipino chicken curry with coconut milk. Please don’t skimp and use boneless, skinless breast; you’ll end up with something kinda dry, and honestly, who wants sad chicken? Thighs or drumsticks work way better. Skin on? Leave it, if you like a bit of richness.
Here’s my typical move: give the chicken pieces a quick rinse and dry ’em with a paper towel. Salt and pepper, don’t hold back. You want the flavor in every bite, not just floating in the sauce. Sometimes, I brown it first to lock in the juices and give a tasty crust. Trust me, that step makes all the difference. Ever had boiled, bland chicken? Exactly—brown it up!
I know some folks say you can skip marinating, but if you’ve got an hour, toss your pieces in a little fish sauce and garlic. Changes the flavor from good to “can I have seconds?” in my experience.
“I was always nervous about using bone-in chicken, but frying it first like you suggested gave me the BEST flavor—everyone went back for seconds!” – Annie G.
Cooking coconut sauce
This part’s where the kitchen starts to smell like heaven, not kidding. Filipino chicken curry with coconut milk always starts with sautéing garlic and onions in a bit of oil. Don’t let them burn, just soft and golden. Toss in ginger if you have it—it’s optional, but adds something special.
Once those are fragrant, move in your chicken. Get those yummy bits off the pan. When it’s nearly cooked, sprinkle curry powder over everything. (Don’t use too much! Filipino curry likes it mellow.)
Here comes the magic: pour in full-fat coconut milk and give a gentle stir. Let it simmer quietly—no rushing. As the curry bubbles, the sauce thickens and hugs the chicken. I sometimes add a splash of water if it’s too thick, but honestly, you want it creamy, not soup-like.
Wait for the oil from the coconut milk to peep through—that’s when you know it’s nearly done. Your spoon should leave a lazy trail when you drag it across the pan. Now you’re speaking my love language.
Adding vegetables
What makes Filipino chicken curry with coconut milk extra special? The veggies, hands down. Potatoes and carrots are classic. They soak up all that flavor and become incredibly soft. Some people add bell peppers for a bit of sweetness and color (I say, go for the red and green).
I usually cut the potatoes into thick chunks, not cubes. Why? Trust me, if you cut small, they sort of disintegrate and just vanish in your sauce. Toss them in early so they cook properly. Carrots need just a little less time than potatoes. Peppers and green beans (if you like those) can wait until nearly done. They should be bright, not floppy.
If you want to go rogue and toss in eggplant or squash, I won’t judge. This dish is forgiving. Last time I made it, I edited in some leftover green peas. Nailed it. Don’t feel like you have to stick to a rulebook here.
Seasoning
Filipino chicken curry with coconut milk gets its flavor from a lovely mix of saltiness, gentle spice, and just a whisper of sweetness. I don’t measure exactly; it depends on how salty your curry powder and coconut milk taste.
The basics are always salt, pepper, and a dash of fish sauce. Fish sauce smells strong, but in the pot, it mellows out and bumps up all the other flavors. Curry powder is your friend, but don’t dump the whole jar in—start small, taste, then add more if you’re feeling bold. Sometimes I go with a little sugar if the coconut milk isn’t sweet enough, but if your carrots are really fresh, you might not even need it.
Taste as you go, that’s my main tip. If it’s bland, add a bit more salt or fish sauce. And if it’s too thick? A splash of water fixes it. Too strong with curry? More coconut milk will cool things down. Play around with it. It’s not rocket science—just trust your tongue and make it how YOU like.
Serving hot
Oh, this is the best part. Filipino chicken curry with coconut milk is at its peak when piping hot. Usually, I dump it into my biggest bowl and call everyone to the table while I sneak a bite—okay, three bites—straight from the pot.
Here are my go-to ways to serve it:
- With lots of steamed jasmine rice (never skip the rice, honestly)
- Topped with extra fresh herbs or a few sliced chilis if you like some burn
- With a squeeze of calamansi or lemon on top to give a pop of brightness
Sometimes we save leftovers in the fridge and enjoy it the next day. Is it better on day two? I swear it is. If you’re into exploring other comforting Filipino flavors, you’d probably love chicken adobo sa gata creamy coconut milk twist or even comforting arroz caldo with chicken and ginger. More love for your dinner table.
Flavor notes
I gotta say, Filipino chicken curry with coconut milk tastes cozy and homey, with every mouthful making you feel just a little happier. The creaminess lands first, then you’ll notice the mellow curry spice, and by the end? You get a subtle sweetness from the veggies and coconut. Sometimes, especially if you’ve added lots of veggies, you catch little bursts of flavor when you aren’t expecting it. There’s a tiny bit of umami from the fish sauce that’s sort of “secret-ingredient” good.
What I love most is how nothing fights for attention. Everything feels balanced. If you’re used to fiery curries, this is a total switch-up but in a good way. My cousins always say, “It tastes like a weekend in a bowl.” I think that’s spot-on.
Common Questions
Q: Can I use chicken breast?
A: Technically yes, but it’ll be way less juicy. Chicken thighs give you much better texture and flavor.
Q: Is Filipino chicken curry with coconut milk spicy?
A: Nope! It’s really mild. If you want it hotter, throw in some chili peppers right at the end.
Q: What if I don’t have coconut milk?
A: Sadly, it won’t be the same. But you could use evaporated milk for a different creaminess. Try not to skip coconut milk for the real deal.
Q: How do I thicken the sauce if it turns out runny?
A: Simmer a bit longer, uncover the pot, and let it gently bubble away. Or mash a couple of the potatoes into the sauce.
Q: How do leftovers keep?
A: Tastes even better day two! Just store in the fridge and reheat gently. Don’t boil—it can split the sauce.
Curry as Comfort Food: You Gotta Try It
If you’re new to Filipino chicken curry with coconut milk, just trust the process. It’s forgiving, tastes like a five-star restaurant (but way cheaper), and actually gets better after a day in the fridge. If you’re curious about other versions or want to compare, Pinoy Chicken Curry Recipe – Panlasang Pinoy Style gives you some extra flavor ideas, while Filipino-style Chicken Curry with Coconut Milk – Kawaling Pinoy shows another angle with bright photos and more pro tips. I keep making this because it brings the family running—no need to ring the dinner bell. Seriously, just try it next time you’re stumped for dinner. This is one Filipino classic you’ll never get tired of! 
Filipino Chicken Curry
Ingredients
For the chicken
- 1 kg bone-in chicken thighs or drumsticks Skin on for added richness.
- 1 tbsp fish sauce Optional marinating step for better flavor.
- 2 cloves garlic Minced.
- 1 piece onion Chopped.
- 1 inch ginger Optional, but adds depth.
For the curry sauce
- 400 ml full-fat coconut milk Essential for creaminess.
- 2 tbsp curry powder Adjust to taste.
For the vegetables
- 2 pieces potatoes Cut into thick chunks.
- 2 pieces carrots Sliced.
- 1 piece bell pepper Optional for sweetness.
- 100 g green beans Optional.
For seasoning
- to taste salt
- to taste pepper
- optional sugar If the coconut milk isn’t sweet enough.
Instructions
Preparation
- Rinse and dry the chicken pieces. Season with salt and pepper.
- Optional: Brown the chicken in a pan for added flavor.
- If time allows, marinate the chicken in fish sauce and minced garlic for an hour.
Cooking the curry
- Sauté garlic and onions in oil until soft and golden.
- Add ginger if using, then add the chicken and sear until nearly cooked.
- Sprinkle curry powder over the chicken and stir well.
- Pour in coconut milk and simmer without rushing, letting the sauce thicken.
- Add water if the sauce becomes too thick.
Adding vegetables
- Add potatoes early in the cooking process so they can cook through.
- Add carrots a bit later as they require slightly less cooking time.
- Add bell peppers and green beans towards the end to keep them bright.
Serving
- Serve hot over steamed jasmine rice.
- Garnish with fresh herbs or sliced chilis.
- Optional: Squeeze calamansi or lemon on top for a fresh flavor.
