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This chicken curry is my family’s quick, Filipino take on the dish. Made with thinly-sliced chicken for faster cooking and easier eating, this version has a creamy coconut-based curry sauce loaded with chunks of hearty veggies!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Chicken: Go for thinly-sliced chicken thighs or breast for a faster cooking time. Bone-in chicken also works, but it will need additional cooking time.
Curry powder: Basic yellow curry powder works well here. I love using the S&B Japanese curry blend.
Fish sauce, black pepper, sugar, onion, garlic, ginger: These will be the main aromatics and seasonings of the curry to give it that foundational savory, spiced flavor.
Potato, carrot, bell peppers: To give a little crunch and freshness to the curry.
Instructions
*The Recipe Card below includes all the full detailed instructions!
In a wok or pan, sauté the aromatics.
Add in the chicken and seasonings.
Pour in the coconut milk, water, and veggies, then let simmer to cook the chicken and to soften the veggies..
Finally, add in the bell peppers and season additionally to preference. Enjoy!
Cooking Tips
Slice the chicken thinly: This is how we cut the cooking time from 30 minutes down to 15 as thinner cuts cook much quicker than bone-in. You may also partially freeze the chicken to make thin slicing easier!
Don’t over-reduce the curry: The finished sauce should be creamy and thick, but still pourable. If it’s too thick, you can loosen it with a splash of water or coconut milk.
Adjust the seasonings at the end: Curry powders and fish sauces can vary quite a bit, so taste after simmering and adjust with additional fish sauce or sugar as needed.
FAQs (Frequently Asked Questions)
How do I store leftovers?
Leftover Filipino curry can stay good for up to 3 to 4 days stored in an airtight container in the fridge. To reheat, simple microwave or heat over stove-top until fully warmed-through.
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 while simmering.
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 Philippines’ local ingredients and agriculture.
Filipino Chicken Curry Recipe
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servings15
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minutesThis chicken curry is my family’s quick, Filipino take on the dish. Made with thinly-sliced chicken for faster cooking and easier eating, this version has a creamy coconut-based curry sauce loaded with chunks of hearty veggies!
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Ingredients
1 tablespoon neutral oil
1/2 small yellow onion, chopped
2 tablespoons julienned ginger
5 garlic cloves, minced
~350 g chicken, thinly-sliced to roughly 1/4-inches (chicken breast or thigh works)
1 tablespoon curry powder
1 tablespoon fish sauce
2 teaspoons granulated sugar
1/4 teaspoon freshly ground black pepper
1 cup coconut milk
1/4 cup water
1 small potato, cut into small chunks (yellow or russet)
1 small carrot, cut into small chunks
1/2 bell pepper, cut into small chunks (any color)
Directions
- Heat the oil in a medium pot or wok over medium-high heat. Add in the onion and sauté for 2 to 3 minutes until softened. Add in the ginger and garlic and continue to sauté for an additional 2 minutes until golden and fragrant.
- Add in the chicken, curry powder, fish sauce, sugar, and black pepper. Toss together and cook for an additional minute.
- Pour in the coconut milk and water and 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. At this point, the chicken should be fully-cooked, and the potatoes and carrots tender when pierced with a sharp knife or fork (continue to simmer longer, as needed). Taste and season with more fish sauce or sugar to preference. Serve warm with rice.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
