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Filipino Chicken Curry

Filipino Chicken Curry is one of the mildest curry dishes you’ll ever have. Made with just a handful of ingredients such as coconut milk, curry, and ginger. It’s rich, creamy, and savory with a hint of sweetness. A perfect dish for adults and kids alike.

Chicken Curry Recipe 

Filipino Curry Ingredients

You will only need simple ingredients to make Filipino curry. It involves little to no spice, making it one of the mildest curry dishes.

  • Chicken – use chicken pieces with bone-in and skin on for maximum flavor. Tip: trim-off the excess visible fat from using a sharp knife while carefully leaving the skin-on. This will make the sauce less fatty but still full of flavor.
  • Aromatics – everyday ingredients such as ginger, onion, and garlic is all you need.
  • Coconut Milk (not cream) – gives the curry a rich and creamy flavor.
  • Fish Sauce (patis) – is the main salt in this dish. Regular cooking salt can also be used but flavor won’t be the same.
  • Vegetables – the classic CBP of course–carrots, potatoes, and bell peppers. I also added green chili for extra aroma.
  • Liquid – Use water or your favorite meat broth. If using store-bought broths, I recommend using the low-sodium kind.

how to make pinoy style chicken curry

How to make Chicken Curry

Start off by searing the chicken on both sides. This step gives the curry a deeper flavor. Saute the aromatics to enhance their flavor, along with the curry powder and fish sauce. Make sure heat is set to medium-low so the spices don’t burn.

Add back the seared chicken pieces, carrots, and potatoes. Pour the coconut milk, water or broth. Cook until the meat and vegetables are fork-tender. Top with diced bell peppers and that is it! Easy!

Filipino Chicken Curry Recipe

What type of curry to use?

Yellow curry powder with minimal spices and with no added chili is commonly used for Filipino curry. If one wants a little bit of heat, fresh red chili is added during the cooking process.

There are many different blends of yellow curry in the market that originated from different regions all over the world. Some have more spices than the other while some include chili for added heat.

Here are some examples:

Malay Curry Powder (mildly spicy) – coriander seeds, cumin seeds, fennel seeds, cayenne pepper, turmeric powder, cloves, ground cinnamon, cardamom, black pepper

Thai Curry Powder (spicy)
turmeric, bay leaves, coriander, cumin seed, ginger (ground), pepper, chili flakes, clove

Indian Curry Powder (spicy) – turmeric, chili powder, ground coriander, cumin, ginger, and pepper.

Other blends (not spicy) – coriander, cumin, turmeric, ginger, fenugreek, nutmeg, red pepper and onion, curry powder

Ultimately, reading the ingredients list in the food label will help you decide the right curry blend that will suit your taste.

Can you use yellow curry paste?

Yes, definitely! Just follow the amount of paste recommended per one pound of meat.

Can you use red curry paste?

Yes! If you like it spicy, then red curry paste is just what you need.

Mild Chicken Coconut Curry Yellow

Cooking notes:

  1. Searing Shortcut: Brown only one side of the chicken, preferably the skin side.
  2. Cooking time: Adjust cooking time if using smaller pieces of chicken. Test doneness after 20 minutes, remove the lid to thicken the sauce just a bit.
  3. If using chicken broth, use low sodium so the sauce won’t end up being too salty.
  4. Cut carrots and potatoes in a large size so they can cook together with the meat and won’t get mushy.

Must try Chicken recipes for your weekly menu!

Watch the video on how to make Filipino Chicken Curry

 

simple chicken curry recipe

Filipino Chicken Curry

Recipe video above. Filipino Chicken Curry is one of the mildest curry dishes you’ll ever have. Made with just a handful of ingredients such as coconut milk, curry, and ginger. It’s rich, creamy, and savory with a hint of sweetness.
Print Pin
Servings: 5 - 6 servings
Author: Mella
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 1 1/2 tbsp vegetable oil
  • 1 kg / 2 lbs chicken (cut into 12 pieces)
  • 4 cloves garlic (chopped)
  • 1 small onion (sliced)
  • 1 -inch ginger (peeled, sliced)
  • 2 green chili (sliced, divided)
  • 2 tomatoes (sliced)
  • 2 1/2 tbsp yellow curry powder (add more if preferred)
  • 2 tbsp fish sauce
  • 2 large potatoes (quartered)
  • 1 large carrot (sliced)
  • 2 tsp sugar
  • 1/2 cup water
  • 1 1/2 cup coconut milk
  • 1 red bell pepper (deseeded, sliced)
  • salt and ground black pepper (to taste)
  • green onions or coriander leaves (for garnish)

Instructions

  • Heat oil in a large pot. Brown the chicken on both sides. Do this in batches if the pot is not big enough. I did mine in two batches. Transfer to a plate. Set aside.
  • Add onion, garlic, ginger and half of the green chili. Saute until fragrant and translucent. Add chopped tomatoes. Cook until softened. Add curry powder and fish sauce. Stir, scraping the bottom of the pot.
  • Add the chicken, potatoes, carrots. Pour water and coconut milk. Cover with a lid. Cook until fork-tender over medium-low heat, about 20-30 minutes. Stir occasionally.
  • Season with salt, sugar, and pepper. Gently stir. Taste and adjust seasonings as necessary. Simmer for a couple of minutes without the lid for a thicker sauce. Add red bell pepper and remaining green chili. Cook for 1 to 2 minutes. Remove from heat and serve.

Recipe Notes and Tips:

  • Type of curry: Yellow curry powder with minimal spices and with no added chili is commonly used for Filipino curry.
  • If using yellow curry paste, follow the amount of paste recommended per one pound of meat.
  • Searing Shortcut: Brown only one side of the chicken, preferably the skin side.
  • Cooking time: Adjust cooking time if using smaller pieces of chicken. Test doneness after 20 minutes, remove the lid to thicken the sauce just a bit.
  • Cut carrots and potatoes in a large size so they can cook together with the meat and won’t get mushy.
  • Add bird's eye chili, or siling labuyo if you like it spicy.
Jump to Video
Course : Main Course
Cuisine : Filipino
Keyword : ginataang manok, mild chicken curry recipe
Nutrition Facts
Filipino Chicken Curry
Amount Per Serving
Calories 544 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Cholesterol 72mg24%
Sodium 727mg32%
Potassium 1262mg36%
Carbohydrates 40g13%
Fiber 7g29%
Sugar 7g8%
Protein 24g48%
Vitamin A 3725IU75%
Vitamin C 74mg90%
Calcium 75mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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