Filipino Chicken Curry
A simple, creamy, and comforting Filipino chicken curry made with coconut milk, spices, and wholesome vegetables.
Servings: 4 servings
Calories: 450kcal
Ingredients
Main 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
Instructions
Cooking Curry Base
- Heat oil in a deep pan over medium heat.
- Add the chopped onion and a pinch of salt, cooking until soft and slightly sweet, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant.
- Push the aromatics to one side, and sprinkle in the curry powder and turmeric. Stir for about 30 seconds to bloom the spices.
- Add the chicken, season with fish sauce or salt, and cook until lightly golden on the edges.
- Pour in the chicken broth and half of the coconut milk, scraping the bottom of the pan. Bring to a gentle simmer.
Simmering Chicken
- Add the potatoes and carrots to the pan. Cover and let simmer for 12 to 15 minutes, stirring occasionally.
- Add the bell pepper and simmer for another 3 to 5 minutes. If desired, add chili for heat.
- Finish with the remaining coconut milk and a pinch of sugar. Keep at a gentle simmer.
- Taste and adjust seasoning with fish sauce or salt. Optionally, add a squeeze of calamansi.
- Turn off the heat and let the pot rest for 3 minutes before serving.
Notes
Serve with jasmine or dinorado rice, garnish with green onions or cilantro, and enjoy with a side of steamed greens. Store leftovers in the fridge for up to 3 days.