This is a faster take on the Filipino Chicken Curry, made with thinly-sliced chicken, curry powder and coconut milk. It’s a dish that shows how Filipinos adapt curry to our own tastes, and I’ll show you just how straightforward this recipe can be!
Ingredients
*The Recipe Card below includes all the full measurements for these ingredients!
Onion, garlic, ginger: The basis to almost every Filipino stir-fry begins with these three key aromatics.
Chicken: Go for thinly-sliced chicken thighs or breast for a faster cooking time. You may also use beef if desired. Traditional recipes normally call for bone-in chicken, which you definitely use (just add an additional 15 to 25 minutes of cooking, depending on how thick it is)!
Curry powder: Most yellow curry powders should work.
Fish sauce, black pepper, sugar: These will be the main seasonings of the curry. Feel free to adjust with more or less to taste..
Coconut milk: Coconut gives the curry sauce its creamy and rich texture.
Potato, carrot, bell peppers: These veggies will make the curry extra filling. You can add or omit these as desired.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Saute the aromatics together.
Add in the chicken and seasonings.
Pour in the coconut milk and veggies, then let simmer to thicken.
Finally add in the bell peppers, enjoy!
Cooking Tips
Prepare all the ingredients in advance: This recipe moves quick, so be sure to have all of your ingredients ready to go to avoid over cooking or burning!
Cut your chicken thinly: This is how we cut the cooking time from 30 minutes down to 15! Thinner cuts will cook much quicker, so I like to go for about 1/4-inch (if you cut the chicken partially frozen, it makes it easier!)
Adjust your curry to taste: You can customize the measurements of the fish sauce and sugar depending on your flavor preferences. You could even add a squeeze of lemon or lime to help brighten the curry.
FAQs (Frequently Asked Questions)
How do I store leftovers?
Leftover Filipino curry can stay good for up to 5 days stored in an airtight container in the fridge. This can also be frozen for up to 2 months. To reheat, simple microwave or heat over stove-top until fully warmed-through. If frozen, be sure to thaw completely prior to heating.
Can I make this spicy?
Definitely. Just add one to two Thai chilies, or add a spoonful of chili flakes or chili oil directly into the sauce.
What makes Filipino chicken curry different?
Filipino curry is somewhat milder and less complex than other Asian curries. The primary base is a standard yellow curry powder, which is then layered with coconut milk, fish sauce, and veggies that all reflect the Philippine’s local ingredients and agriculture.
Filipino Chicken Curry
2
servings15
minutes20
minutes35
minutesThis is a faster take on the Filipino Chicken Curry, made with thinly-sliced chicken, curry powder and coconut milk. It’s a dish that shows how Filipinos adapt curry to our own tastes, and I’ll show you just how straightforward this recipe can be!
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Ingredients
1/2 yellow onion, chopped
5 garlic cloves, minced
2 tablespoons ginger, julienned
~350 g chicken, thinly sliced (chicken breast or thigh works)
1 tablespoon curry powder
1 tablespoon fish sauce
2 -3 teaspoon sugar, to taste
1/4 teaspoon black pepper
1 cup coconut milk
1/4 cup water
1/4 cup potato, cut into small chunks
1/4 cup carrot, cut into small chunks
1/2 bell pepper, cut into chunks
Directions
- Heat the oil in a medium-sized pot or wok over medium-high heat.
- Add in the onion and saute for 2 to 3 minutes until softened. Add in the ginger and garlic and continue to saute for an additional 2 minutes until golden and fragrant.
- Add in the chicken, curry powder, fish sauce, sugar, and black pepper. Stir well to combine with a wooden spoon or spatula and let cook for about 3 minutes.
- Pour in the coconut milk and water. Add in the potatoes and carrots. Bring the curry to a boil, then cover, and let simmer over medium-low heat for 15 minutes.
- Add in the bell peppers and stir, letting it simmer for a final 2 to 3 minutes to soften briefly. Continue to simmer if you’d like the curry sauce more thick and concentrated. Taste and season with more fish sauce or sugar to preference.
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