Filipino Style Chicken Curry Recipe with Coconut Milk

Filipino-style chicken curry is a home-style dish of chicken simmered with coconut milk, curry powder, potatoes, carrots, and bell pepper, usually served with rice. The creamy sauce, mild spices, and tender vegetables make a satisfying one-pot meal, and the exact ingredients can vary from household to household.

Ingredients

3 lb (1.36 kg) bone-in, skinless chicken thighs and drumsticks, or a mix of both
1 tsp (6 g) fine salt, plus more to taste
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) neutral cooking oil, such as canola oil
1 medium yellow onion, about 6 oz (170 g), thinly sliced
4 garlic cloves, about 12 g, finely chopped
1 tbsp (15 g) peeled, finely grated fresh ginger
2 tbsp (12 g) Filipino-style or regular curry powder
1 can (13.5 oz / 400 ml) unsweetened coconut milk, well shaken
1 cup (240 ml) low-sodium chicken broth or water
1 tbsp (15 ml) fish sauce, plus more to taste
1 medium Yukon Gold or other waxy potato, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) cubes
2 medium carrots, about 7 oz (200 g), peeled and sliced into ½-inch (1.3 cm) rounds
1 medium green bell pepper, about 6 oz (170 g), seeded and cut into 1-inch (2.5 cm) pieces
1 medium red bell pepper, about 6 oz (170 g), seeded and cut into 1-inch (2.5 cm) pieces
1 small red or green chile, about 10 g, thinly sliced (optional)
6 cups (about 1.1 kg cooked) hot steamed rice, for serving

Instructions

Prepare the chicken and vegetables. Pat the chicken dry with paper towels; this helps it brown rather than steam. Season it on all sides with the salt and black pepper. Slice the onion, chop the garlic, grate the ginger, and cut the potato, carrots, and peppers into the sizes listed. Keep the chicken and vegetables separate while you work, and wash your hands and the cutting board after handling raw poultry.
Brown the chicken. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil shimmers, add the chicken in a single layer, working in batches if needed. Brown for about 3–4 minutes per side; it does not need to cook through at this stage. Transfer the pieces to a clean plate. If the pot is crowded, the chicken will release moisture and steam instead of developing color.
Soften the aromatics. Lower the heat to medium. Add the onion to the same pot and cook for about 4 minutes, stirring and scraping up the browned bits. Add the garlic and ginger and stir for 1 minute, just until fragrant. If the bottom looks dry, add a tablespoon of water rather than letting the garlic scorch.
Bloom the curry powder. Sprinkle the curry powder over the onion mixture and stir for about 1 minute. Coating the powder in the warm oil helps distribute its flavor through the sauce. If your curry powder is especially potent or hot, start with 1½ tablespoons and add more later after tasting.
Make the sauce and start simmering. Pour in the coconut milk, broth, and fish sauce, stirring to loosen any browned bits from the bottom. Return the chicken and any juices on the plate to the pot, then add the potato. Bring the liquid just to a gentle simmer; avoid a hard boil, which can make the sauce look oily. Cover partly and simmer for 15 minutes, stirring carefully once or twice so the potato does not stick.
Add the carrots and finish cooking. Stir in the carrots and continue simmering for about 8 minutes. Add both bell peppers and the optional chile, then simmer for another 5 minutes, uncovered. The vegetables should be tender but not falling apart, and the sauce should lightly coat a spoon. If it becomes thicker than you like, stir in broth or water a few tablespoons at a time.
Check doneness and season. Check the thickest part of several chicken pieces with an instant-read food thermometer, keeping the probe away from bone. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, keep simmering and check it again after a few minutes. Taste the sauce and adjust with a little more salt or fish sauce. Serve hot over rice.

Tips

Choose the right chicken. Bone-in thighs and drumsticks stay moist during simmering and give the sauce a fuller flavor. Skinless pieces keep the curry from becoming overly greasy; if your chicken has skin, remove it before cooking or skim excess fat from the surface near the end. Boneless thighs also work, but they cook faster, so check their temperature early and avoid simmering them longer than needed.

Use coconut milk, not a sweetened drink. Canned unsweetened coconut milk gives this curry its creamy body. Carton coconut beverage is much thinner and may be sweetened, so it is not a direct substitute. If you cannot use coconut, use evaporated milk for a less coconut-forward sauce, add it near the end, and keep the heat low to reduce the chance of curdling.

Adjust fish sauce to taste. Fish sauce adds savory depth, but its saltiness varies by brand. If it is unavailable, use an equal amount of soy sauce; the curry will taste less distinctly Filipino and a little more soy-forward. Start with the listed quantity, then taste before adding extra salt.

Keep the simmer gentle. A vigorous boil can break the coconut milk emulsion and make the sauce appear separated. Small, steady bubbles are enough to cook the chicken and vegetables. Cut the potato and carrots evenly so they soften at roughly the same rate, and stir gently to keep the potato cubes intact.

Serving Suggestions

Serve the curry in shallow bowls with plenty of hot steamed rice to catch the coconut sauce. Jasmine rice is fragrant and soft, while plain long-grain white rice offers a neutral base; brown rice is also a good choice if you prefer a chewier grain. Spoon chicken and vegetables over each portion, then ladle sauce around them rather than leaving it all at the bottom of the pot.

A simple side of sliced cucumber, tomato, or lightly dressed green salad adds a fresh contrast to the rich sauce. You can also put extra fish sauce, sliced chile, and calamansi or lime wedges on the table so everyone can adjust their own serving. If offering citrus, squeeze it on at the table rather than into the whole pot; a little brightness can balance the coconut, but too much can make the sauce taste sharp.

Variations

Make it milder or hotter. The recipe is gently spiced rather than fiery. Leave out the chile for a mild family-style curry, or serve sliced fresh chile separately. For a warmer flavor, add up to ½ teaspoon (1 g) of ground cayenne with the curry powder, then taste before adding more.

Change the vegetables. Add 1 cup (150 g) of green peas during the final 3 minutes, or replace one bell pepper with 1 cup (150 g) of green beans cut into bite-size pieces. Sweet potato can replace the regular potato, though it softens more quickly and makes the sauce sweeter. Add it with the chicken and check it before the carrots go in.

Use boneless chicken. Substitute 2½ lb (1.13 kg) boneless, skinless chicken thighs. Cut them into large pieces, brown briefly, and begin checking the thickest pieces with a thermometer after about 15 minutes of simmering. Boneless chicken is convenient to serve, but it may give the sauce less depth than bone-in pieces.

Make a lighter-tasting sauce. Use light coconut milk if you want less richness, knowing the sauce will be thinner and less creamy. To thicken it, simmer uncovered for a few extra minutes after the chicken is cooked, or mash one or two potato pieces into the sauce. Do not add flour directly to the pot, where it can clump; if you need a stronger thickener, mix 1 tablespoon (8 g) cornstarch with 1 tablespoon (15 ml) cold water and stir it in gradually.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The curry keeps for 3–4 days in the refrigerator. For longer storage, freeze it in meal-size airtight containers for about 2–3 months for best quality. Potatoes can become slightly softer after freezing, but the curry remains convenient to reheat; thaw it overnight in the refrigerator when possible.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe dish. Stir occasionally and add a splash of water or broth if the coconut sauce has thickened. Heat until the chicken and sauce reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers; check the center with a food thermometer. Avoid repeatedly cooling and reheating the full pot.

Frequently Asked Questions

What makes this chicken curry Filipino-style?
There is no single fixed version of Filipino chicken curry. Many home-style recipes combine curry powder with coconut milk, chicken, potatoes, carrots, and bell pepper, and season the sauce with fish sauce or another salty condiment. Families and regions may use different vegetables, spices, and levels of heat, so this recipe is one practical version rather than a claim to be the only one.

Is Filipino chicken curry spicy?
It can be, but curry powder alone usually gives this version a warm, savory flavor rather than intense heat. Curry powders vary, so check the label and taste the sauce as it cooks. Skip the optional chile for a mild pot, or add fresh chile at the table for people who want more heat.

Can I make the curry ahead?
Yes. You can chop the vegetables and measure the seasonings a day ahead, keeping them covered in the refrigerator. You can also cook the full curry, cool it promptly, and refrigerate it for up to 3–4 days. The flavor often settles as it rests, while the potatoes may absorb some sauce; loosen it with a little broth when reheating.

Why does my coconut curry sauce look separated?
A sauce that has boiled hard can look oily or grainy because the coconut milk has separated. Keep the pot at a gentle simmer and stir without mashing the vegetables. If separation happens, lower the heat and whisk in a small splash of warm broth or water; the sauce may become smoother, though it might not return to its original appearance completely.

Can I make this without fish sauce?
Yes. Replace the tablespoon of fish sauce with 1 tablespoon (15 ml) of soy sauce, or use ½ teaspoon (3 g) of salt to start and adjust after tasting. Soy sauce changes the flavor slightly and darkens the sauce, while salt provides seasoning without the same savory depth. If using a salty broth, add the replacement gradually.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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