Name: Filipino Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 to 2 pounds chicken thighs, bone-in or boneless, cut into chunks; 2 tablespoons neutral oil; 1 medium onion, chopped; 4 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 2 to 3 tablespoons curry powder, to taste; 1 teaspoon ground turmeric (optional) (Nice for color); 1 to 2 teaspoons fish sauce or salt, to taste; 1 to 2 teaspoons sugar, to balance; 1 large potato, peeled and cut into bite-size pieces; 1 large carrot, sliced into coins; 1 small red bell pepper, sliced; 1 can full-fat coconut milk, 13.5 ounces, well shaken (Use full-fat for the best body); 1 cup chicken broth or water; to taste freshly ground black pepper; 1 small green chili or a pinch of chili flakes (optional) (For gentle heat); to taste calamansi or lemon juice (optional) (For brightness)

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Introduction

filipino chicken curry coconut milk is what I reach for when I want a cozy dinner that smells incredible and tastes like home. Maybe you’ve stared at a pack of chicken thighs at 5 pm and thought, what now. This is the answer. It is simple, it is creamy, and it uses common pantry ingredients that play so well together. The coconut milk balances the curry powder and the ginger, the veggies add color and sweetness, and the whole pot comes together with very little fuss. If you love fuss-free meals that still feel special, you are in the right place.

Ingredients

Let’s set you up for success with a simple, well-tested ingredient list. I keep things classic so you can make it any night of the week. If you want a baseline to compare with, check out this Filipino chicken curry recipe for another take after you try mine.

1.5 to 2 pounds chicken thighs, bone-in or boneless, cut into chunks
2 tablespoons neutral oil
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 to 3 tablespoons curry powder, to taste
1 teaspoon ground turmeric (optional but nice for color)
1 to 2 teaspoons fish sauce or salt, to taste
1 to 2 teaspoons sugar, to balance
1 large potato, peeled and cut into bite-size pieces
1 large carrot, sliced into coins
1 small red bell pepper, sliced
1 can full-fat coconut milk, 13.5 ounces, well shaken
1 cup chicken broth or water
Freshly ground black pepper
Optional: 1 small green chili or a pinch of chili flakes for gentle heat
Optional finish: a squeeze of calamansi or lemon for brightness

Two quick notes: use full-fat coconut milk for the best body, and do not rush the aromatics. Ginger and garlic make the flavor pop. If you want a richer curry vibe, you can also look at this version with extra veggies, the creamy Filipino chicken curry with coconut milk.

Cooking curry base

Good curry starts with love on the stove. Heat oil in a deep pan over medium. Add the onion and a pinch of salt, then cook until it turns soft and a little sweet, about 5 minutes. Stir in the garlic and ginger, and let them sizzle just until fragrant. This is the moment your kitchen starts to smell like you know what you are doing.

Push the aromatics to one side and sprinkle in the curry powder and turmeric. Stir them in the oil for about 30 seconds to bloom the spices. Blooming helps release deeper flavor and gives a rounded taste so the curry does not feel flat. Add the chicken, season with a little fish sauce or salt, and let it get lightly golden on the edges. You are not looking for a full sear, just some light color that boosts flavor.

Pour in the chicken broth and half of the coconut milk. Save the rest for later so the sauce finishes creamy and smooth. Scrape the bottom of the pan to pull up all the tasty bits. Bring it to a gentle simmer, not a hard boil. Gentle is your friend with coconut milk.

If you are in a slow-cooker mood another time, this crockpot Filipino chicken curry shows how forgiving this dish can be. For the stove today, we keep going.

Simmering chicken

Add the potatoes and carrots to the pan. Cover and let everything simmer softly for 12 to 15 minutes, stirring now and then so nothing sticks. The potatoes should be tender but not falling apart. Slide in the bell pepper, and simmer another 3 to 5 minutes. If you want heat, add chili now. Taste the broth. It should be savory with a gentle sweetness from coconut milk and carrot.

Finish with the remaining coconut milk and a small pinch of sugar to round things out. Keep the heat at a simmer. A rolling boil can cause coconut milk to separate. Taste again. Add more fish sauce or salt if it needs a lift. I like a light squeeze of calamansi at the very end, just enough to brighten the richness without taking away the comfort.

“I made this on a rainy Tuesday and my kids asked for seconds. The sauce is so creamy, and the chicken stays tender. It is now our weekly ritual.”

Turn off the heat and let the pot sit for 3 minutes so the flavors settle. The sauce will feel a little looser while hot, then thicken gently as it rests. If you prefer a slightly thicker sauce, simmer uncovered for 2 to 3 minutes before resting, and stir gently so the coconut milk stays happy.

Serving tips

This dish is designed for rice nights and cozy bowls. Here are easy ways to serve it so it always lands just right.

Serve with hot jasmine or dinorado rice. Spoon extra sauce over the rice edges so every bite is saucy.
Garnish with chopped green onions or cilantro for fresh pop.
Add a side of steamed green beans or sautéed pechay to bring balance.
If the curry tastes too rich, stir in a splash of broth and a squeeze of citrus. If it needs warmth, add a pinch of chili flakes.
Leftovers keep well in the fridge for 3 days. Reheat gently over low heat, adding a tablespoon of water if the sauce thickens up too much.

And if you like discovering sister dishes, try coconut-based classics on another day. They have a similar comfort vibe yet stand on their own. I am a fan of the smooth coconut finish in many Filipino meals, and this recipe plays well with that flavor family.

Common Questions

Can I use chicken breast instead of thighs?

Yes. Cut breasts into chunks the same size as thighs, and simmer just until cooked through, about 12 minutes total. Be careful not to overcook so they stay tender.

How do I keep the sauce from curdling?

Keep the heat at a gentle simmer and avoid a rolling boil once coconut milk is in. Add the second half of coconut milk near the end. Stir gently and be patient.

What curry powder should I use?

Use a mild yellow curry powder you enjoy. If your blend is strong, start with 2 tablespoons and add more to taste. Bloom the curry powder in oil with aromatics for best flavor.

Can I add other vegetables?

Absolutely. Try green beans, peas, or squash. Add firmer vegetables earlier and delicate ones near the end so they do not overcook.

How do I make it thicker or thinner?

For thicker sauce, simmer uncovered a few minutes at the end. For thinner sauce, splash in more broth. Small adjustments go a long way.

Craving cozy curry tonight?

If you want a dinner that warms the kitchen and makes everyone hover near the stove, this is it. The combo of chicken, veggies, and coconut turns into a creamy bowl that feels like a hug. Keep your steps simple, taste as you go, and let the ingredients do the heavy lifting. For another helpful walk-through, you can peek at this friendly guide to Filipino-style chicken curry with coconut milk. Now go make your pot of comfort and enjoy every spoonful.

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