This Filipino chicken curry makes four servings of tender chicken, potatoes, carrots, and bell pepper in a creamy coconut curry sauce. You’ll build its distinctly Filipino flavor with sautéed onion, garlic, and ginger, curry powder, fish sauce, and full-fat coconut milk.
Plan for 15 minutes of preparation and about 40 minutes of cooking. Cut the chicken and vegetables before you start so each ingredient goes into the pan at the right time.
Ingredients for Filipino Curry
Yield: 4 servings
Prep time: 15 minutes
Cook time: 40 minutes
Chicken and aromatics
- 1½ pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
- 1 tablespoon neutral oil
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and minced
- ½ teaspoon salt, divided
Sauce and vegetables
- 2 tablespoons curry powder
- 1 tablespoon fish sauce
- 1 can (13.5 ounces) full-fat coconut milk
- ½ cup water
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 2 medium carrots, peeled and cut into ½-inch slices
- 1 red bell pepper, seeded and cut into 1-inch pieces
Brown Chicken and Aromatics
- Pat the chicken dry and season it with half of the salt. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Arrange the chicken in a single layer, working in batches if necessary.
- Sear the chicken for 3 to 4 minutes per side, until lightly browned but not fully cooked. Transfer it to a plate. Browning builds flavor, while finishing the chicken in the sauce keeps it tender.
- Reduce the heat to medium. Add the onion and cook for 2 minutes, stirring to loosen browned bits from the pan. Add the garlic and ginger, then cook for 1 minute more.
- Stir in the curry powder and cook for 30 seconds. The spice should smell fragrant and coat the aromatics without scorching. If the pan looks dry, reduce the heat slightly.
Filipino Chicken Curry: Simmer with Coconut Milk and Vegetables
- Return the browned chicken and any juices on the plate to the pan. Pour in the coconut milk and water, then add the fish sauce. Scrape the bottom of the pan to dissolve the browned bits into the sauce.
- Bring the mixture to a gentle simmer, not a hard boil. Cover and cook for 15 minutes. The chicken will begin cooking through while the coconut milk absorbs the curry powder, aromatics, and fish sauce.
- Add the potatoes and carrots, stir gently, and cover again. Simmer for 10 minutes. These dense vegetables need extra time, so adding them with the chicken would make the bell pepper too soft.
- Add the red bell pepper and the remaining salt. Cook uncovered for 5 to 7 minutes, until the pepper is tender-crisp and the potatoes and carrots are fully tender.
Keep the heat low enough to maintain a steady simmer. Rapid boiling can make the coconut milk look separated and may toughen the chicken. The result is a chicken curry Filipino cooks recognize: savory, mildly spiced, coconut-rich, and filled with familiar vegetables rather than a copy of Indian or Thai curry.
Check Doneness and Serve
Check the thickest piece of chicken with an instant-read thermometer; it should reach 165°F. The meat should be tender and easy to cut, with no translucent center. If you do not have a thermometer, cut into the largest piece and check that the juices run clear and the center is fully opaque.
Test the vegetables with a fork. The potatoes and carrots should pierce easily without collapsing, while the bell pepper should remain slightly firm. The sauce is ready when it looks creamy and coats the back of a spoon instead of running off like broth.
If the sauce still looks watery after the vegetables are cooked, remove the lid and simmer for 2 to 4 minutes, stirring occasionally. If it becomes thicker than you prefer, add a tablespoon or two of water. Taste before serving and adjust only if needed, since the fish sauce already supplies salt and savory flavor. Rest the curry for 5 minutes, then serve hot with steamed white rice.