easy coconut chicken curry filipino — Easy Coconut Chicken Curry Filipino Style is my go to answer for those nights when you want something comforting, but you also do not want a sink full of dishes. You know the feeling, you are hungry, everyone is hovering, and you need dinner to taste like you tried a little harder than you actually did. This curry is creamy, lightly sweet from coconut milk, and gently warm from curry powder without being overpowering. It is also the kind of meal that makes your kitchen smell like you have been cooking all day. If you have rice ready, you are basically set.
How to make Filipino coconut chicken curry?
My version is a simple, weeknight friendly take that still tastes like home. Filipino curry is not the same as Indian curry, so if you are expecting something super spicy or heavily toasted, this is different. It is creamy, mellow, and brightened with a little fish sauce and bell peppers. The best part is that it is very forgiving.
Ingredients you will need
- Chicken (about 2 pounds, cut into serving pieces)
- 2 tablespoons oil
- 1 onion, sliced
- 3 to 4 cloves garlic, minced
- 1 tablespoon ginger, sliced thin or minced
- 2 tablespoons curry powder
- 1 cup coconut milk (plus more if you want it extra creamy)
- 1 cup water or chicken broth
- 1 to 2 tablespoons fish sauce (patis), to taste
- 1 tablespoon soy sauce (optional, for deeper color)
- 1 to 2 potatoes, cubed
- 1 carrot, sliced
- 1 bell pepper (red or green), sliced
- Salt and pepper
Easy directions (my no stress method)
1) Heat oil in a deep pan. Saute onion until soft, then add garlic and ginger. Let it get fragrant, but do not burn it.
2) Add chicken and cook until the outside turns white. Sprinkle curry powder and stir so the chicken gets coated. This step wakes up the curry flavor fast.
3) Pour in coconut milk and water or broth. Stir and bring it to a gentle simmer. Add fish sauce and a little pepper.
4) Add potatoes and carrots. Cover and simmer until the potatoes are tender and the chicken is cooked through. If the sauce gets too thick, add a splash of water.
5) Add bell peppers near the end so they stay a little crisp. Taste and adjust with more fish sauce or a pinch of salt.
If you like seeing other variations, I also keep a similar weeknight version here: Filipino chicken curry with coconut milk. It is the same cozy idea, just written with a slightly different flow and tips.
One quick note about sauce texture: coconut milk brands vary a lot. Some are thicker, some are more watery. So trust your eyes. The sauce should look creamy and cling a bit to the chicken and potatoes.
Which part of chicken to use for chicken curry?
I have tried this with almost every cut, and here is what I honestly reach for depending on my mood and schedule.
Chicken thighs are my favorite for coconut curry. They stay juicy even if you simmer a little longer than planned, which happens to me more than I want to admit. Drumsticks are also great and feel very classic on the plate.
Chicken breast works too, but you have to be more careful. It can dry out if it simmers too long. If I use breast meat, I cut it into bigger chunks and add it after the potatoes have had a head start, so it cooks just until done.
Bone in pieces give you the richest taste because the bones add flavor to the sauce. If you have time, go bone in. If you need speed, boneless thighs are still amazing.
And if you are into super easy dinner nights, you might also like this skillet style approach: Creamy coconut chicken skillet Filipino style. Same comforting vibe, fewer steps.
Tips & Tricks for the perfect chicken curry
This is the part I wish someone told me when I first started making Filipino curry at home. The recipe is easy, but little choices make it go from good to I need seconds.
- Bloom the curry powder: Stir it into the chicken and aromatics before adding liquid. Even 30 seconds makes the flavor fuller.
- Do not boil hard: Coconut milk can look grainy if it is cooked on high heat too long. Keep it at a gentle simmer.
- Add bell pepper at the end: It keeps the color bright and gives a fresh bite.
- Taste before you salt: Fish sauce already adds saltiness. Add it little by little and taste.
- Potato size matters: Small cubes cook faster but can break apart. Medium cubes stay intact and make the sauce feel hearty.
My personal trick is to let the curry sit for 10 minutes before serving if you can wait. The sauce thickens slightly and the flavors settle in. This is why leftovers taste extra good the next day.
“I made this on a rainy Tuesday and my kids actually asked for more sauce on their rice. The coconut milk made it taste rich without being spicy.”
If you want another creamy version with extra cozy texture, check this one too: Creamy Filipino chicken curry recipe with coconut milk.
Importance of coconut milk in Filipino cuisine
Coconut milk, or gata, is one of those ingredients that instantly makes a dish feel Filipino in a very specific way. It is not just “creaminess” like dairy. Coconut milk has a gentle sweetness and a nutty smell that plays so well with salty ingredients like fish sauce, shrimp paste, or even just plain salt.
In this easy coconut chicken curry filipino — Easy Coconut Chicken Curry Filipino Style, coconut milk is the reason the sauce tastes comforting instead of sharp. Curry powder can feel a little dry or dusty on its own, but coconut milk rounds it out. It also helps carry the flavors of ginger, garlic, and onion so every spoonful tastes balanced.
Another thing I love is how coconut milk stretches a meal. A small amount can make a big pot of sauce that feels special, especially when you pour it over hot rice. If you grew up eating gata dishes, you know the smell is basically a dinner bell.
Other dishes that make use of coconut milk
If you bought coconut milk for curry and now you have extra cans sitting in the pantry, you are in a good place. Filipino cooking has so many comforting ways to use it. Here are a few ideas that actually make sense for real life meal planning.
Chicken adobo sa gata is a favorite when you want something tangy, salty, and creamy at the same time. Coconut milk softens the sharpness of vinegar in the best way.
Laing uses dried taro leaves and coconut milk, and it is rich and savory. It takes a bit more time, but it is worth it if you love coconut forward dishes.
Ginataang kalabasa is squash cooked in coconut milk, often with shrimp or pork. It is sweet, creamy, and very budget friendly.
Bicol Express is creamy and spicy, usually with pork and chili. If you like heat, this is the one.
And of course, you can always make this easy coconut chicken curry filipino — Easy Coconut Chicken Curry Filipino Style again, because leftovers reheat like a dream. I usually add a small splash of water when warming it up so the sauce turns silky again.
Common Questions
1) Can I make this curry ahead of time?
Yes. In fact, it often tastes better the next day. Cool it completely, store in the fridge, and reheat gently so the coconut milk stays smooth.
2) How do I keep coconut milk from curdling?
Do not let it boil aggressively. Keep it at a steady simmer and stir once in a while. Also, avoid cooking it on very high heat right after adding it.
3) What can I use if I do not have fish sauce?
You can use a little soy sauce and a pinch of salt. It will not be exactly the same, but it will still taste good and savory.
4) Is this spicy?
Not really. Filipino curry is usually mild. If you want heat, add chili flakes or a sliced chili near the end.
5) What should I serve with it?
Steamed white rice is the classic. I also like it with garlic rice, or even with warm pandesal to scoop up the sauce.
A cozy curry worth repeating
If you have been craving a meal that feels warm, filling, and low effort, this is it. easy coconut chicken curry filipino — Easy Coconut Chicken Curry Filipino Style gives you that creamy sauce, tender chicken, and curry flavor that works for picky eaters too. Keep the simmer gentle, season slowly, and let the coconut milk do the heavy lifting. When you make it, save a little extra sauce for your rice, you will thank yourself.
Coconut Chicken Curry
Ingredients
Main Ingredients
- 2 pounds chicken, cut into serving pieces Chicken thighs are recommended for juiciness.
- 2 tablespoons oil
- 1 medium onion, sliced
- 3-4 cloves garlic, minced
- 1 tablespoon ginger, sliced thin or minced
- 2 tablespoons curry powder
- 1 cup coconut milk Add more for extra creaminess.
- 1 cup water or chicken broth
- 1-2 tablespoons fish sauce (patis), to taste
- 1 tablespoon soy sauce (optional) For deeper color.
- 1-2 medium potatoes, cubed
- 1 medium carrot, sliced
- 1 medium bell pepper (red or green), sliced Add near the end of cooking.
- to taste salt and pepper
Instructions
Cooking Instructions
- Heat oil in a deep pan. Saute onion until soft, then add garlic and ginger. Let it get fragrant, but do not burn it.
- Add chicken and cook until the outside turns white. Sprinkle curry powder and stir so the chicken gets coated.
- Pour in coconut milk and water or broth. Stir and bring it to a gentle simmer. Add fish sauce and a little pepper.
- Add potatoes and carrots. Cover and simmer until the potatoes are tender and the chicken is cooked through. If the sauce gets too thick, add a splash of water.
- Add bell peppers near the end so they stay a little crisp. Taste and adjust with more fish sauce or a pinch of salt.