The moment I first tasted Filipino Style Chicken Curry with Coconut Milk, I was transported to a cozy kitchen filled with laughter and the tantalizing scent of spices. The creamy, rich texture of coconut milk combined with just the right amount of spice creates a dish that truly embodies comfort and warmth. I discovered this gem when searching for a quick meal to satisfy my cravings, and it has since become a regular in my weeknight rotation.
In just under 25 minutes, you can whip up this delightful curry that’s perfect for impressing guests or simply allowing yourself a comforting meal after a long day. With vibrant vegetables and tender chicken simmered in a luscious sauce, it’s not just about filling your belly—it’s about experiencing a taste of home. Best served over steamed rice, this dish is a revelation for anyone looking to escape the monotony of fast food. Get ready to savor the flavors and bring a bit of Filipino tradition into your kitchen!
Why is Filipino Style Chicken Curry a Must-Try?
Quick and Easy: This recipe takes under 25 minutes to prepare, perfect for busy weeknights!
Bold Flavors: The combination of coconut milk and spices creates a unique and rich flavor profile that will delight your taste buds.
Versatility at Its Finest: Enjoy it with chicken, or try variations with pork or beef, allowing you to customize it to your preference.
Family-Friendly: The vibrant colors and comforting warmth make this dish a hit with all ages, ensuring everyone leaves the table satisfied.
Healthy Choice: Packed with vegetables and wholesome ingredients, it easily fits into a dairy-free diet, making it a nutritious option.
Elevate your cooking game by trying out this delicious recipe to shine at your next family dinner!
Filipino Style Chicken Curry Ingredients
• Discover the essential elements to create this delightful dish!
For the Base
- Vegetable Oil – Ideal for frying; substitute with olive oil or coconut oil for a different flavor.
- Medium Potato – Brings texture and sweetness; can replace with sweet potato for a delicious twist.
- Medium Carrot – Adds color and a hint of sweetness; substitute with bell peppers or green beans if desired.
- Garlic (3 cloves) – Provides aromatic depth; garlic powder can be used in a pinch.
- Onion (1 small) – Offers sweetness and flavor; you can use shallots as a substitute.
For the Protein
- Chicken (2 pounds) – The star of the show; opt for chicken thighs for more flavor, or boneless breasts with adjusted cooking time.
For Flavor Enhancement
- Fish Sauce (2 tablespoons) – Amplifies umami flavor; swap with soy sauce for a vegetarian option.
- Curry Powder (2 tablespoons) – Delivers the core flavor profile; feel free to adjust based on your spice preference.
- Paprika Powder (1 tablespoon, optional) – Adds depth and color; leave out if you’re sensitive to spice.
- Ground Black Pepper (½ teaspoon) – For seasoning; freshly ground provides the best flavor.
For Creaminess
- Coconut Milk (1 can, 400mL) – Provides that rich, creamy texture; can substitute with coconut cream, but adjust cooking time to prevent excess oil separation.
For Texture and Color
- Green Bell Pepper (1 medium) – Adds crunch and vibrant color; red or yellow bell pepper can work too.
- Fresh Chili Pepper – Introduces a kick of heat; dried chili flakes are a good alternative if fresh is unavailable.
Embrace the magic of Filipino Style Chicken Curry with Coconut Milk, and let your kitchen come alive with the delicious aromas of this delightful recipe!
How to Make Filipino Style Chicken Curry
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Heat Oil: In a large pan, warm up about 2 tablespoons of vegetable oil over medium heat. Wait until it shimmers before adding your veggies for that perfect fry.
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Fry Veggies: Add a medium potato and a medium carrot, frying until lightly browned—around 5 minutes—and then set them aside. This step adds a lovely texture to your curry.
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Sauté Aromatics: In the same pan, toss in 3 cloves of minced garlic and 1 small chopped onion. Sauté until they turn soft and fragrant, around 3 minutes.
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Sear Chicken: Add 2 pounds of chicken pieces to the pan, searing them on both sides for about 1 minute. This locks in the juices and flavor.
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Season: Pour in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of optional paprika, and ½ teaspoon of black pepper. Stir well, cover, and let it simmer for 5 minutes.
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Add Coconut Milk: Lower the heat and slowly pour in 1 can (400mL) of coconut milk. Let it simmer until thickened and the chicken is fully cooked (about 10-15 minutes). You’re looking for a creamy, luscious texture.
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Combine Everything: Mix in the previously sautéed carrots, potatoes, a medium green bell pepper, and fresh chili. Cook for another minute for everything to meld beautifully together.
Optional: For an added fresh touch, sprinkle with chopped cilantro before serving.
Exact quantities are listed in the recipe card below.
Expert Tips for Filipino Style Chicken Curry
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Proper Oil Temperature: Starting with hot oil helps fry the potato and carrot evenly, preventing them from becoming mushy during cooking.
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Chicken Choice: Using chicken thighs enhances flavor, but if you opt for breasts, be careful not to overcook them for the best texture.
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Coconut Milk Care: Avoid over-simmering coconut milk to prevent it from separating; keep an eye on the heat for that perfect creaminess in your Filipino Style Chicken Curry.
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Seasoning Balance: If using fish sauce, remember it’s potent; start with a smaller amount and adjust to taste to keep flavors harmonious.
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Veggie Variations: Feel free to experiment with different vegetables like peas or spinach; just be mindful of cooking times to retain their freshness.
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Serving Smart: Pair your curry with steamed jasmine rice to soak up that rich sauce, making for a truly satisfying meal!
Filipino Style Chicken Curry Variations
Feel free to explore these delicious twists that will elevate your culinary experience and tailor the dish to your taste.
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Pork Alternative: Swap chicken for pork shoulder or belly for a richer, more succulent option that pairs beautifully with the spices.
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Vegetarian Delight: Use chickpeas or tofu instead of chicken to create a hearty, plant-based version that maintains the curry’s soul.
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Spice It Up: Add more heat with fresh diced jalapeños or a splash of sriracha to awaken your taste buds, perfect for those who love a fiery kick.
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Creamier Texture: For a more indulgent dish, replace coconut milk with coconut cream, enhancing the richness while keeping that tropical flavor.
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Flavorful Fish: Substitute chicken with firm white fish, like cod, for a lighter version that cooks quickly and absorbs the curry’s flavors beautifully.
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Nutty Twist: Stir in a tablespoon of peanut butter or almond butter for an unexpected nutty flavor that rounds out the curry nicely.
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Sweet Surprise: Add diced mango or pineapple towards the end of cooking for a sweet and tangy contrast that brightens the dish.
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Herbaceous Freshness: Incorporate fresh herbs such as Thai basil or cilantro just before serving, bringing a vibrant freshness that enhances the flavor profile.
Experiment with these variations to create a personalized dish that makes your taste buds sing!
What to Serve with Filipino Style Chicken Curry?
Bringing this flavorful dish to your table opens the door to a world of delightful pairings that enhance every bite.
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Steamed Jasmine Rice: The classic pairing, jasmine rice absorbs the luscious curry sauce, making each serving even more satisfying.
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Crisp Salad: A refreshing side of mixed greens with a zesty vinaigrette cut through the creaminess, offering balance and brightness to the meal.
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Roasted Vegetables: Seasoned and caramelized veggies add a wonderful texture and depth of flavor, harmonizing beautifully with the curry’s richness.
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Spicy Pickles: A side of tangy, spicy pickles brings a delightful crunch and acidity that brightens the robust chicken curry.
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Garlic Naan: Soft, warm naan is perfect for scooping up curry. The mild flavor compliments the spices, making each bite a delight.
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Coconut Milk Smoothie: A refreshing, creamy drink made with coconut milk pairs perfectly, echoing the flavor profile of your curry and soothing your palate.
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Tropical Fruit Salad: A sweet, fresh fruit salad featuring mango, pineapple, and kiwi introduces sweetness that contrasts the savory notes, enhancing your dining experience.
These delightful pairings not only elevate your serving but also create a feast that soothes the soul.
Make Ahead Options
These Filipino Style Chicken Curry with Coconut Milk are perfect for meal prep enthusiasts! You can chop the vegetables and marinate the chicken in spices up to 24 hours in advance, storing them separately in the refrigerator to keep everything fresh. The cooked curry can also be made ahead and stored in an airtight container for up to 3 days; just allow it to cool completely before refrigerating to avoid condensation. When ready to serve, reheat gently on the stovetop or microwave, and add a splash of coconut milk to revive its creamy texture. This way, you’ll have a delicious, comforting dish ready with minimal effort on busy weeknights!
Storage Tips for Filipino Style Chicken Curry
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Room Temperature: It’s best to avoid leaving Filipino Style Chicken Curry out at room temperature for more than 2 hours to prevent bacterial growth.
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Fridge: Store leftover curry in an airtight container in the fridge for up to 3 days. Ensure it’s cool before sealing to avoid condensation.
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Freezer: For longer storage, freeze the curry in an airtight container for up to 3 months. To prevent freezer burn, ensure there’s minimal air in the container.
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Reheating: When ready to enjoy, thaw frozen curry in the fridge overnight, then reheat gently on the stove over low heat, adding a splash of water if needed to restore creaminess.
Filipino Style Chicken Curry with Coconut Milk Recipe FAQs
How do I choose the right chicken for this recipe?
Absolutely! For the best flavor and tenderness, I recommend using chicken thighs as they remain juicy during cooking. If you prefer chicken breasts, just remember to reduce the cook time slightly to prevent them from drying out.
How should I store leftover Filipino Style Chicken Curry?
You can keep leftovers in an airtight container in the fridge for up to 3 days. Make sure to let it cool before sealing, as this prevents condensation and keeps the curry from becoming watery. For longer storage, freeze it – just keep it in an airtight container to avoid freezer burn.
Can I freeze this chicken curry?
Absolutely! You can freeze the Filipino Style Chicken Curry for up to 3 months. To do this, let it cool completely, then pour it into a freezer-safe container, removing as much air as possible. When you’re ready to enjoy, simply thaw it overnight in the fridge and reheat gently on the stove.
What should I do if my coconut milk separates while cooking?
No worries! If you find that your coconut milk has separated, simply give it a good stir while it’s still on low heat. If you want a smoother consistency, consider blending the curry using an immersion blender for a minute or two before serving. This brings everything back together beautifully!
Are there any dietary considerations with this recipe?
Absolutely! This Filipino Style Chicken Curry is naturally dairy-free thanks to the use of coconut milk, making it suitable for those with lactose intolerance. However, if you’re allergic to shellfish, be cautious with the fish sauce – you can substitute it with soy sauce for a delicious vegetarian option!
Filipino Style Chicken Curry with Coconut Milk in 25 Minutes
Ingredients
Equipment
Method
- Heat about 2 tablespoons of vegetable oil over medium heat in a large pan.
- Add a medium potato and a medium carrot, frying until lightly browned for about 5 minutes.
- In the same pan, add 3 cloves of minced garlic and 1 small chopped onion. Sauté until soft, around 3 minutes.
- Add 2 pounds of chicken pieces, searing on both sides for about 1 minute.
- Pour in 2 tablespoons of fish sauce, 2 tablespoons of curry powder, 1 tablespoon of optional paprika, and ½ teaspoon of black pepper. Stir, cover, and simmer for 5 minutes.
- Lower the heat and slowly add 1 can (400mL) of coconut milk. Simmer until thickened and chicken is cooked (about 10-15 minutes).
- Mix in the sautéed carrots, potatoes, a medium green bell pepper, and fresh chili. Cook for another minute.