Filipino Chicken Curry is a comforting, flavorful dish made with tender chicken simmered in a creamy coconut curry sauce with vegetables and warm spices. This Filipino curry recipe is mild, rich, and incredibly easy to make, making it perfect for weeknight dinners or meal prep. Unlike Indian or Thai curries, Filipino chicken curry uses simple ingredients and emphasizes savory comfort over heat. If you’re looking for an authentic yet approachable Filipino curry, this recipe is a must-try.
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What is Filipino Chicken Curry?
Filipino Chicken Curry, also known as Chicken Curry Filipino-style, is a popular comfort dish influenced by Indian curry but adapted to Filipino tastes. It’s typically made with chicken, potatoes, carrots, bell peppers, coconut milk, and mild yellow curry powder, resulting in a rich but gentle flavor profile. Unlike spicier curries, Filipino curry is known for being family-friendly, creamy, and savory rather than hot. It’s commonly served over steamed white rice and enjoyed as an everyday home-cooked meal rather than a special-occasion dish.
Need an appetizer? Check out this Filipino Dynamite Lumpia Recipe!
Why You'll Love This Recipe
This Filipino Chicken Curry is rich, comforting, and incredibly easy to make with simple pantry ingredients. The coconut milk creates a creamy, savory sauce that’s mild and family-friendly while still delivering classic curry flavor. It’s the kind of recipe that works just as well for a cozy weeknight dinner as it does for leftovers the next day. If you’re new to Filipino food, this is one of the best recipes to start with—it’s approachable, satisfying, and pure comfort in a bowl.
You'll also love this Traditional Filipino Pancit Recipe.
Ingredients
- Bone-in Chicken Drumstick and Thighs
- Onion
- Red & Green Bell Pepper
- Carrots
- Potatoes
- Vegetable Oil
- Curry Powder (I prefer yellow)
- Garlic
- Minced Ginger
- Fish Sauce
- Chicken Stock
- Coconut Milk
See the recipe card below for full information on ingredients and quantities.
Filipino Picadillo is another one of my favorite Filipino comfort foods.
Step-by-Step Instructions
Step 1. Begin by preparing and combining the Carrots, Bell Peppers, and Potatoes in a mixing bowl.
Dice the onion and set it aside in a separate bowl.
Next, heat the oil in a cast-iron Dutch oven over medium-high heat.
Step 2. Now, sauté the Bell Pepper, Potato, and Carrot mixture until softened and starting to brown.
Then, remove the veggie mixture to a mixing bowl.
Next, add the onions to the Dutch oven and cook just until softened.
Stir in the minced garlic and Ginger just until fragrant.
Step 3. Add each piece of chicken to the bottom pot and brown on all sides. Once the chicken is browned, remove it and set it aside.
Pour in a little bit of the chicken stock at a time while deglazing the pot. Be sure to keep all of the brown bits in, as this will give the curry a ton of flavor.
Step 4. Once the pot is fully deglazed, whisk in the fish sauce and curry powder.
Now thoroughly stir in the coconut milk.
Step 5. Add the chicken to the curry sauce, making sure it's completely coated on all sides.
Place the lid on the Dutch oven and allow the curry sauce and chicken to simmer for about 20 minutes, turning the chicken over halfway through.
Step 6. At the 20-minute mark, add the vegetables to the chicken curry and simmer for another 20 minutes or until the chicken is cooked through at an internal temperature of 165°f.
Expert Tips
Use mild yellow curry powder. Filipino chicken curry relies on yellow curry powder rather than curry paste. This keeps the dish aromatic and savory without overwhelming heat. If you prefer spice, you can always add heat later—but starting mild keeps it traditional.
Bone-in chicken adds more flavor. While boneless chicken works fine, bone-in chicken thighs or drumsticks add depth and richness to the sauce. The longer simmer allows the curry to absorb more flavor, making the dish even better.
Don’t rush the coconut milk. Once the coconut milk is added, keep the heat at a gentle simmer. Boiling too aggressively can cause the sauce to separate. Low and slow is the key to a smooth, creamy Filipino curry.
Vegetables should be tender, not mushy. Potatoes and carrots should be fork-tender but still hold their shape. Cutting them into evenly sized pieces ensures everything cooks at the same pace.
This curry is even better the next day. Like many comfort dishes, Filipino Chicken Curry tastes even better after it rests. The flavors deepen overnight, making leftovers perfect for meal prep.
Check out this Filipino Pork Adobo Recipe for another easy weeknight recipe.
Recipe FAQs
No, Filipino Chicken Curry is typically mild and not spicy. It’s designed to be family-friendly, focusing more on savory coconut flavor than heat.
Filipino curry uses curry powder instead of curry paste and is much milder than Thai or Indian versions. It’s creamier, less spicy, and often includes potatoes and carrots.
Yes, boneless chicken breasts or thighs work well. Just keep an eye on cooking time so the chicken stays tender and doesn’t overcook
Absolutely. Filipino Chicken Curry reheats very well and often tastes better the next day as the flavors continue to develop.
Steamed white rice is the most traditional option, but it also pairs well with jasmine rice or even garlic rice for extra flavor.
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📖 Recipe
Filipino Chicken Curry
Ingredients
- 2 tablespoon Vegetable Oil
- 2 Carrots Peeled and sliced
- 1 Red Bell Pepper Diced
- 1 Green Bell Pepper Diced
- 2 Russet Potatoes Peeled and cubed
- 1 Yellow Onion Diced
- 1 tablespoon Fresh Minced Garlic
- 2 tablespoon Minced Ginger
- 2 Lbs Bone-in Chicken Legs and Thighs
- 15 Oz Coconut Milk
- 1 tablespoon Fish Sauce
- 1 Cup Chicken Stock
- 2 tablespoon Yellow Curry Powder
- Salt and Pepper to taste
Instructions
- Cut, Slice, Dice, and combine the Carrots, Bell Peppers, and Potatoes in a mixing bowl.
- Dice the onion and set it aside in a separate bowl.
- Heat the oil in a cast-iron Dutch oven over medium-high heat.
- Sauté the Bell Pepper, Potato, and Carrot mixture until softened and starting to brown.
- Remove the veggie mixture to a mixing bowl and set aside.
- Add the onions to the Dutch oven and cook just until softened.
- Stir in the minced garlic and ginger just until fragrant.
- Add each piece of chicken to the bottom pot and brown on all sides. Once the chicken is browned, remove it and set it aside.
- Pour in a little bit of the chicken stock at a time while deglazing the pot.
- Whisk in the fish sauce and curry powder.
- Thoroughly stir in the coconut milk.
- Add the chicken to the curry sauce, making sure it's completely coated on all sides.
- Place the lid on the Dutch oven and allow the curry sauce and chicken to simmer for about 20 minutes, turning the chicken over halfway through.
- At the 20-minute mark, add the vegetables to the chicken curry and simmer for another 20 minutes or until the chicken is cooked through at an internal temperature of 165°f.
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