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Delicious easy coconut chicken curry Filipino style cooked with coconut milk and spices.
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Coconut Chicken Curry

A creamy, mildly sweet Filipino coconut chicken curry made with tender chicken and aromatic spices, perfect for weeknight dinners.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Filipino
Keyword: Coconut Chicken Curry, Coconut Milk, comfort food, Easy Chicken Curry, Filipino curry
Servings: 4 servings
Calories: 400kcal

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.

Notes

Let the curry sit for 10 minutes before serving for better flavor. Leftovers taste even better the next day.