Ever tried filipino chicken curry and wondered how some kitchens make it taste way better than others? Maybe your first attempt was kind of sad and a little watery (ugh, been there), or maybe you’re craving that creamy, comforting flavor you had at your favorite tita’s house. Well, you’re in the right place. This is one dish that I keep coming back to—rain or shine, birthday or just “random Tuesday”—and honestly, it’s not as tricky as you think. Curious where to start? Check out this creamy filipino chicken curry recipe with coconut milk or this crowd-favorite creamy filipino chicken curry with coconut milk if you want the quick version, but stick with me for the good stuff. 
How to Cook Pinoy Style Chicken Curry
Okay, first things first—you gotta get the basics down. Filipino chicken curry uses coconut milk, which gives it that creamy, not-too-spicy magic. No, it’s not like Indian curry (there’s way less heat and more comfort, if you ask me).
I start with marinating chicken in a bit of salt, pepper, and sometimes calamansi if I’m feeling fancy. Sear that in a pan, just until it’s got a little color (don’t cook it all the way through yet, patience is key!). Toss in garlic and onions—smell that? That’s already half the battle right there. I always use bell peppers and potatoes—super classic, can’t skip. Sometimes carrots sneak in too. Curry powder goes in after so it toasts a little, giving everything that signature yellow glow.
Once the chicken’s coated with all that flavor, pour in the coconut milk and let it simmer till the chicken’s juicy and the sauce thickens. That’s the core of it, but honestly, everyone’s version is a little bit different—you’ll find some with fish sauce, some skipping veggies, others using more or less curry powder. But if you do the coconut milk right, and don’t rush the simmer, you’re golden.
“I made this filipino chicken curry for my family over the weekend, and even my picky dad went back for seconds. Never thought I’d nail the sauce, but this recipe made it easy!” —Ben, Quezon City
Tips & Tricks
Here’s where I spill the “auntie secrets” you usually don’t get unless you watch over someone’s shoulder in a Filipino kitchen. For starters, always use fresh garlic and onions. Don’t even bother with the jarred stuff, it’s not worth the shortcut. Curry powder can be a wild card, so taste before dumping in half the packet—some brands are way intense.
Want sauce that’s not runny? Let it thicken naturally on low heat. Rushing ruins the mood. Don’t have coconut milk? Some people use evaporated milk as a quick fix, but honestly, fresh coconut milk is way better (trust me, I’ve done both and nothing beats the real thing).
If you’re after extra veggies, throw in green beans or even kabocha squash and see what happens. And please—taste, adjust, and taste again. Filipino chicken curry is all about the balance.
Ingredient Notes
Chicken thighs are my go-to. Drumsticks work too, but breast? Eh, sometimes a little dry if you don’t watch it. Use full-fat coconut milk if you can—skip that low-fat stuff, seriously it’s not the same.
Potatoes are classic, so is bell pepper. Red, green, yellow—all good. Carrots are nice for sweetness but optional. Fish sauce is totally Filipino and brings out a different savory dimension, but go easy or it’ll overpower. Curry powder varies so wildly you’d think it was a secret code; use whatever you like but start with less if you’re new.
If you can, fresh ginger makes a world of difference but if you skip it, it’s not the end of the world. Oh, if you want to experiment, check this creamy filipino chicken curry with potatoes and carrots—good for picky veggie eaters.
Serving Suggestions
Pull out the rice (can’t have filipino chicken curry without it, sorry not sorry). I serve mine with:
- Extra coconut milk sauce spooned over everything—no rice left dry!
- Sliced tomatoes or simple cucumber salad on the side if it’s a hot day—super refreshing
- A wedge of calamansi or lemon for that little zing (try it, changes the game)
- Leftovers? Pop them on pan de sal for a next-day sandwich you’ll crave every time
Why This Recipe Works
Look, there are a hundred ways to do filipino chicken curry, but this one nails what you want—comfort, a little heat, hearty veggies, crazy creamy sauce. It’s not intimidating and you don’t need special tools (just a decent pan and patience). For busy folks, it’s a game changer. All the ingredients are supermarket regulars, so you aren’t stressing over finding rare spices. Plus, everyone I’ve fed with this says it’s “just like their mom used to make” (which, uh, is the highest compliment you can get in any Filipino family).
Honestly, it’s my rainy season go-to. But in our house, it’s also birthday food, potluck classic, or even random-weeknight craving. The leftovers? Even better the next day.
If you want to explore a different comfort dish, try this arroz caldo filipino chicken rice porridge—it’s hug in a bowl level good.
Common Questions
Can I make filipino chicken curry in advance?
Absolutely. Actually, I think it’s better the next day—the flavors hang out together overnight and get even richer.
What’s the best chicken cut for this?
Honestly, thighs or legs rule. Breast works if you baby it (don’t overcook), but I prefer dark meat for that extra juiciness.
Can I skip the potatoes or use something else?
Yeah, no rules here. Sweet potato, squash, or leave ’em out altogether if you like. The curry’s still golden.
How spicy does it get?
Usually, it’s pretty mild—kid-approved. If you want spicier, just add chilies or a dash more curry powder. I like mine a little kicked up sometimes, but my mom? Nope, mild and creamy.
Is there a vegetarian version?
Sure thing! Swap chicken for tofu and toss in whatever veggies you like. Still tasty, still full of Filipino vibes.
Okay, you’re pretty much ready to cook now. Filipino food, like this classic curry, is all about sharing and tweaking for your own taste buds. Enjoy the process—even if your first try is messy, it’ll still be delicious (promise)! If you want more detail, check the Pinoy Chicken Curry Recipe – Panlasang Pinoy Style for another tasty version. Happy cooking!
Pinoy Style Chicken Curry
Ingredients
Main Ingredients
- 500 grams chicken thighs Recommended for juiciness.
- 1 cup coconut milk Use full-fat for creaminess.
- 2 medium potatoes Classic addition.
- 1 medium bell pepper Can use red, green, or yellow.
- 1 medium onion Fresh preferred.
- 4 cloves garlic Fresh garlic only.
- 1 teaspoon curry powder Adjust to taste.
- 2 tablespoons fish sauce Optional but recommended for flavor.
- 1 medium carrot Optional for sweetness.
- 1 tablespoon calamansi juice For marinating chicken.
Instructions
Preparation
- Marinate chicken thighs in salt, pepper, and calamansi juice for 15 minutes.
- In a pan, sear the marinated chicken until golden brown on both sides.
Cooking
- Add chopped garlic and onion to the pan; sauté until fragrant.
- Stir in bell peppers, potatoes, and carrots; cook briefly.
- Add curry powder and toast for a minute.
- Pour in coconut milk and bring to a simmer.
- Let it simmer until chicken is cooked through and sauce thickens.