Filipino Chicken curry is a delicious style of cooking chicken. The aroma of curry wafting the kitchen smells yummy 🙂 . Sauteed spices together with the curry, the chicken and coconut milk is simply flavorsome.
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My husband loves chicken curry so much. He is really into it that he claimed he can have it in three days straight.
Little darling Pumpkin learned to love anything I cook with curry just recently.
One time I cooked vegan mung beans curry with coconut milk. She loved it a lot that since the time, she would rave anything I cooked with curry.
What is Filipino Chicken Curry
Filipino chicken curry is a chicken dish in which spices and chicken is sautéed and mixed with curry powder then simmered in coconut milk.
It is added with slices of potatoes, carrots and bell peppers. Some add greens to their curry like pechay and bok choy.
Pinoy Chicken Curry Ingredients List
Its great to note that there are only a handful of ingredients needed for this recipe. These are the following:
- Chicken – You can use whatever cut of chicken you want.
- Coconut Milk – I personally used freshly pressed coconut milk because it is available as of cooking. However, if it is not available to you, there are ready available coconut milk/coconut cream contained in pouch or cans in the grocery store that you may use. Others come in the form of powder as well in which you just have to mix it with water to get the coconut milk consistency you desire.
- Potatoes – It adds carbs to this dish.
- Carrots – It adds color and flavor to this dish.
- Onions – I am using red onions to this dish.
- Garlic – to add aroma and flavor.
- Ginger-fresh ginger is really good. It makes this dish more tasty amd aromatic.
- Fish Sauce (patis) – it adds flavor to this dish
- Curry Powder – I am using curry powder that is already seasoned.
- Salt & Pepper – to season our dish
- Cooking oil – to sauté the spices and the chicken
How to Cook Simple Chicken Curry with Coconut Milk
Chicken curry cooking procedure is just easy. First, in a pan, you have to sauté onions, garlic and ginger in a cooking oil under slow-medium heat.
Once they become translucent and aromatic, put in the curry powder followed by the chicken and mix well. Add a little water, fish sauce, little salt and pepper and simmer for about 2 minutes.
Add in the coconut milk. Let it boil and simmer for another 2 minutes. Put in the potatoes, carrots and lastly the bell peppers. Simmer for 3-5 minutes or until chicken and coconut milk is cooked.
At this point, taste the sauce and adjust taste to your liking. Simmer some more until desired thickness of the chicken sauce is achieved. Transfer to a serving plate and serve. It is best served with steamed rice. Enjoy!
Tips, Substitutions, Variations
- Add just a small amount of water to your curry as the majority of your liquids should be the coconut milk.
- If fresh coconut milk is not available, you can use coconut cream/milk in can or pouch sold in department stores.
- Add salt towards the end of your cooking. The fish sauce is already salty. It is better to have your final taste test when the sauce is already reduced as you preferred to avoid getting your chicken curry too salty.
- Most of the time, only carrots, potatoes and bell peppers are added to this dish. However, if you want greens added to it, feel free to do so. You may add pechay, bok choy or even green beans to it. Why not!
1. Is chicken curry good for you?
Chicken is a good source of protein and has a lower fat content compared to red meats. Curry powder on the other hand has several health benefits as it can control blood sugar, and supports digestive and heart health. So, generally, it is good for you.
2. Is chicken curry Indian or Chinese?
Chicken curry originated in India and became popular in Asia and its neighboring countries. It is adapted in other countries and have their own versions.
The Chinese curry is lighter in sauce while the Indian version has a thicker one. This Filipino chicken curry may be the lightest version you can try.
3. Can I use Cream or Evaporated Milk to my Chicken Curry?
Yes, you may. Other versions of chicken curry add cream and/ or evaporated milk aside from the coconut cream/milk. Of course the final taste may differ from the one with purely just coconut milk.
4. How to store chicken curry?
Chicken curry is meal prep friendly and can be stored in the freezer for up to 1 week.
I usually cook a big batch of chicken curry and divide it in the number of meals that our whole family intend to consume it. I put them in separate containers so that when it is time for us to consume it, I will just get one container, reheat it, and that is already good for 1 meal and already enough for us. That way, I will not spoil the others.
Chicken Curry Recipe (Filipino Style)
- Cooking Pan
- 300 grams Chicken chopped
- 5 small potatoes chopped
- 1 large carrot chopped
- 1 tablespoon curry powder seasoned
- 1 tablespoon fish sauce (patis) You can omit this if not available
- 1 medium onion sliced
- 1/4 cup ginger sliced
- 5 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup water
- 2 tablespoons cooking oil
- 2 cups coconut milk
- 1 large bell pepper chopped
- In a pan, saute onions, garlic and ginger in a cooking oil under slow-medium heat.
- Add curry powder. Mix well.
- Put in the chicken and saute until chicken turns white.
- Add water, fish sauce, a pinch of salt and pepper. Simmer for 2 minutes.
- Add in the coconut milk. Let it boil and simmer for another 2 minutes.
- Add in the potatoes and carrots. Simmer for 3-5 minutes or until chicken, coconut milk and veggies are all cooked.
- Adjust taste to your liking. Add more salt if needd. Be careful in adding salt because fish sauce is already salty.
- Simmer until desired thickness of the chicken curry sauce is achieved.
- Transfer to a serving bowl and serve. It is best paired with steamed rice. Enjoy!
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