Learn how to cook Filipino chicken curry with coconut milk, potatoes, and carrots. This easy Pinoy-style curry is creamy, flavorful, and perfect with rice.
❤️ STORY
There’s something so comforting about a warm pot of Filipino chicken curry simmering on the stove. Growing up, this dish was always a weekend favorite in our home—rich, creamy, and filled with tender chicken and vegetables.
Unlike Indian curry, Filipino chicken curry is milder, slightly sweet, and made with coconut milk, making it perfect for the whole family. It’s the kind of dish you serve with a big bowl of steaming rice, and everyone keeps coming back for more.
⏱️ RECIPE DETAILS
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4–6 servings
🛒 INGREDIENTS
- 2 lbs chicken (cut into serving pieces)
- 1 cup coconut milk (240 ml)
- 1 cup coconut cream (240 ml)
- 2 medium potatoes, cubed
- 1 large carrot, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp curry powder
- 1 tbsp fish sauce
- 2 cups water
- Salt and pepper to taste
- 2 tbsp oil
📝 INGREDIENT NOTES
- Coconut milk gives the dish its creamy texture
- Curry powder is mild and Filipino-style (not too spicy)
- Fish sauce adds umami depth
- Bell peppers add color and sweetness
👩🍳 STEP-BY-STEP PROCESS
Step 1: Sauté Aromatics
Heat oil in a pot. Add garlic, onion, and ginger. Cook until fragrant.
Step 2: Add Chicken
Add chicken and cook until lightly browned.
Step 3: Add Curry Base
Sprinkle curry powder and mix well. Pour in water and bring to a boil.
Step 4: Simmer
Lower heat and simmer for 20 minutes until chicken is tender.
Step 5: Add Vegetables
Add potatoes and carrots. Cook until soft.
Step 6: Add Coconut Milk
Pour in coconut milk and coconut cream. Stir gently.
Step 7: Add Bell Peppers
Add bell peppers and cook for 5 minutes.
Step 8: Season & Serve
Add fish sauce, salt, and pepper. Serve hot with rice.
🍽️ SERVING SUGGESTIONS
Serve with:
- Steamed jasmine rice
- Garlic fried rice
- Warm pandesal on the side
🧊 STORAGE INSTRUCTIONS
- Refrigerate for up to 3 days
- Freeze for up to 1 month
- Reheat gently on stove or microwave
🔄 SUBSTITUTIONS
- Use chicken breast instead of thighs
- Swap fish sauce with soy sauce
- Add chili for a spicy version
🥗 NUTRITION NOTES
- High in protein from chicken
- Contains healthy fats from coconut milk
- Can be made lighter by reducing coconut cream
💡 TIPS FOR BEST RESULTS
- Marinate chicken for deeper flavor
- Don’t boil coconut milk too hard
- Simmer slowly for richer taste
🌶️ VARIATIONS
- Spicy chicken curry (add chili)
- Vegetable curry (no meat)
- Seafood curry (shrimp or fish)
❓ FAQ
Is Filipino curry spicy?
No, it’s mild and slightly sweet.
Can I use curry paste?
Yes, but curry powder is more traditional.
Can I make this ahead?
Yes, it tastes even better the next day.
