Filipino Chicken Curry

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This Filipino Chicken Curry is creamy, comforting, and easy to make with tender chicken, coconut milk, vegetables, and mild curry spices. A classic Filipino comfort food perfect for weeknight dinners.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Lunch, Main, Main Course

Cuisine: Filipino

Servings: Servings

Calories: 511kcal

Author: Jeremy Klae

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.

Video

Notes

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.

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