Filipino Chicken Curry
A rich, creamy, and mildly sweet chicken curry made with coconut milk, perfect for cozy dinners.
Servings: 4 servings
Calories: 450kcal
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.
Notes
Leftovers can be stored in the fridge and are often better the next day. Don't boil when reheating to preserve the sauce's texture.