How to Cook Authentic Filipino Chicken Curry

Filipino Chicken Curry is a dish that combines the best of Filipino flavors. It’s creamy, aromatic, mildly spiced, and full of flavors that will make every mealtime comfortable. Unlike Indian or Thai curry, the Filipino version is lighter, subtly sweet, and perfect for those who want a well-balanced savory dish without too much heat.

In this guide, we will provide you with a complete step-by-step recipe, cooking tips, ingredient alternatives, and serving suggestions to help you cook the most authentic and delicious Filipino Chicken Curry at home.

What Makes Filipino Chicken Curry Unique?

While curry originated from Indian cuisine, Filipino Chicken Curry has its own character. Instead of strong spicy masalas, the Filipino version uses coconut milk, mild curry powder, and local vegetables like potatoes, carrots, and bell peppers. The dish is hearty but still light enough to pair well with steamed white rice.

• Flavor profile: Mildly spiced, creamy, and savory.
• Main ingredient: Chicken pieces (often bone-in for extra flavor).
• Cooking style: Simmered until tender and infused with curry flavors.
• Serving tradition: Always served with rice, sometimes with fried garlic or patis (fish sauce) on the side.

Ingredients for Authentic Filipino Chicken Curry

Here is a detailed list of ingredients to achieve the perfect taste and texture:

• 1 kg chicken pieces (bone-in thighs or drumsticks preferred)
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced into chunks
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced into thin strips
• 2–3 tbsp curry powder (Filipino or mild yellow curry)
• 2 cups coconut milk (fresh or canned)
• 1 cup chicken broth (or water with chicken cube)
• 2 tbsp cooking oil (vegetable or coconut oil)
• 2 tbsp fish sauce (patis) or soy sauce (optional, for seasoning)
• 1 tsp ground black pepper
• Salt to taste

Optional add-ons: green beans, peas, or chili peppers for a spicy twist.

Step-by-Step Cooking Instructions

Step 1: Sauté Aromatics

Heat oil in a deep pan. Sauté garlic, onion, and ginger until fragrant and golden. This is the foundation of the curry.

Step 2: Brown the Chicken

Add chicken pieces and cook until lightly browned on all sides. This locks in flavor and adds body to the dish.

Step 3: Add Curry Powder

Sprinkle curry powder evenly over the chicken. Stir well to coat each piece with spice. Let the chicken absorb the flavors for 2-3 minutes.

Step 4: Add Coconut Milk and Broth

Pour in coconut milk and chicken broth. Stir gently and bring to a simmer. Lower the heat and cover. Let it cook for 20 minutes or until the chicken is cooked.

Step 5: Add Vegetables

Stir in potatoes and carrots. Cook for 10 minutes until softened. Add bell peppers last so they still retain some crunch and color.

Step 6: Adjust Seasoning

Season with fish sauce, pepper, and salt to taste. Simmer for another 5 minutes until everything is combined.

Step 7: Serve

Transfer to a serving dish and garnish with fresh cilantro or spring onions if desired. Serve hot with steamed rice.

Cooking Tips for the Best Filipino Chicken Curry

• Use bone-in chicken for more broth and flavor.
• Don’t overcook bell peppers; they should still be slightly crunchy.
• Coconut milk matters – fresh coconut milk is best, but canned coconut milk is convenient.
• Simmer, don’t boil – boiling can separate the coconut milk and make the sauce grainy.
• Balance flavor with a pinch of sugar if the curry is too strong.

Filipino Chicken Curry Variations

• Spicy: Add red chili or siling labuyo.
• Vegetarian: Use tofu or chickpeas instead of chicken.
• Healthier: Use light coconut milk or evaporated milk.
• Regional: Some areas add raisins or pineapple.

What to Serve with Filipino Chicken Curry

This goes well with:

• Steamed jasmine or white rice
• Garlic fried rice
• Pickled papaya (atchara)
• Fried plantains or bananas

Storage and Reheating

• Refrigerator: Up to 3 days in an airtight container.
• Freezer: 2 weeks, but coconut milk may separate.
• Reheat: Warm over low heat. Add water or broth to restore creaminess.

Nutritional Value (Approx. per serving)

• Calories: 420
• Protein: 28
• Fat: 28
• Carbs: 18
• Fiber: 4

How to Cook Authentic Filipino Chicken Curry

5 from 1 vote

If you’re looking for a dish that’s both comforting and full of flavor, Filipino Chicken Curry is a must-try. It’s creamy, mildly spiced, and always served with plenty of rice. Unlike the stronger Indian curries, the Filipino version is lighter, more savory, and perfect for the whole family.

Author: Marisa M. Hsu Cooking Method: Sauteing, Simmering Cuisine: Filipino Courses: Dinner, Main Dish Recipe Keys: Dairy Free Gluten Free Nut Free

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Chicken

Prep Time 15 mins Cook Time 40 mins Total Time 55 mins Difficulty: Intermediate Servings: 6 Calories: 390 kcal Best Season: Fall, Summer, Spring, Winter

🥘 Ingredients

Scale

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• 1 kg chicken (cut into serving pieces, preferably thigh & drumstick)
• 2 medium potatoes (peeled & cubed)
• 2 medium carrots (sliced into chunks)
• 1 red bell pepper (sliced into strips)
• 1 green bell pepper (sliced into strips)
• 1 medium onion (chopped)
• 4 cloves garlic (minced)
• 1 thumb-sized ginger (julienned)
• 2 tbsp curry powder (Filipino-style, mild)
• 2 cups coconut milk (or evaporated milk for a lighter version)
• 1 cup chicken broth (or water)
• 3 tbsp cooking oil
• 2 tbsp fish sauce (patis)
• 1 tsp ground black pepper
• 1 Optional: small chili (siling labuyo)

Instructions

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👩‍🍳 Cooking Instructions

1. Prepare the chicken.

   Prepare the chicken. Heat oil in a large pan or wok over medium heat. Sauté garlic, onion, and ginger until aromatic.

2. Brown the chicken

   Brown the chicken. Add the chicken pieces and cook until lightly browned on all sides.

3. Add curry flavor

   Add curry flavor. Sprinkle curry powder and stir well to coat the chicken. This step unlocks that signature Filipino curry aroma.

4. Simmer with liquid

   Simmer with liquid. Pour in coconut milk and chicken broth. Stir gently, then add fish sauce and black pepper. Cover and let it simmer for 20 minutes until the chicken is tender.

5. Add veggies

   Add veggies. Toss in potatoes and carrots. Continue simmering until vegetables are cooked through (about 10–15 minutes).

6. Finish strong.

   Finish strong. Add bell peppers and optional chili. Cook for another 3–5 minutes, just until the peppers are tender yet crisp.

7. Serve hot

   Serve hot. Pair with freshly steamed white rice (or garlic rice if you want it extra indulgent!).

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 390kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 18g6%

Dietary Fiber 3g12%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

✨ Pro Tip:

Filipino chicken curry tastes even better the next day when the flavors have fully blended together. So don’t be shy about cooking extra—it’s perfect for leftovers!

Keywords: Filipino Chicken Curry, Chicken Curry,