There’s something magical about the aroma of chicken curry simmering on the stove. The rich blend of spices dancing with coconut milk creates a symphony of flavors that’s both comforting and exotic. Today, I’m sharing my favorite recipe for Filipino Style Chicken Curry, a dish that holds a special place in my heart and kitchen repertoire.
Unlike its Indian or Thai counterparts, Filipino curry has a unique character – milder, slightly sweeter, and incredibly creamy thanks to the generous use of coconut milk. It’s the perfect introduction to curry for those who might be wary of intense heat, yet it doesn’t compromise on depth of flavor.
The Story Behind Filipino Chicken Curry
My journey with Filipino chicken curry began during a trip to Manila years ago. I was invited to a local family’s home for dinner, and the matriarch served this amazing curry that was unlike any I’d tasted before. The tender chicken, the velvety sauce, the perfect balance of spices – I was instantly hooked and determined to recreate it in my own kitchen.
What makes Filipino curry distinct is its cultural fusion. The Philippines, with its complex history of Spanish, American, and Asian influences, has developed a cuisine that beautifully blends various culinary traditions. Curry was introduced through trade with neighboring countries and was then adapted to suit local palates and available ingredients.
In Filipino homes, this dish (often called “Kare-Kare” when made with chicken) is typically prepared for special occasions or Sunday family gatherings. It’s comfort food at its finest – the kind that brings everyone to the table with eager anticipation.
Essential Ingredients
Before diving into the cooking process, let’s talk about the star players in this recipe:
Curry Powder: : The foundation of our dish. Filipino curry typically uses a mild curry powder, different from the complex spice blends used in Indian curries. You can find Filipino curry powder in Asian markets, but regular curry powder works well too.
Coconut Milk: : Provides the luxurious creaminess that defines Filipino curry. I recommend using full-fat coconut milk for the richest flavor and texture.
Chicken: : Bone-in chicken pieces are traditional and add more flavor, but boneless thighs also work beautifully for convenience.
Bell Peppers: : Add sweetness and color to contrast with the savory elements.
Potatoes and Carrots: : These hearty vegetables absorb the curry flavors and provide satisfying texture.
Fish Sauce (Patis): : A dash adds that essential umami depth that’s characteristic of Filipino cuisine.
Kitchen Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot
- Sharp knife for cutting vegetables and meat
- Wooden spoon for stirring
- Measuring cups and spoons
- Cutting board
Filipino Style Chicken Curry Recipe
Ingredients
For the Curry Base:
- 2 tablespoons cooking oil (coconut oil adds nice flavor)
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 2-inch piece ginger, peeled and minced
- 3 tablespoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika (for color and mild sweetness)
For the Main Ingredients:
- 2 lbs (about 1 kg) chicken pieces (I prefer thighs and drumsticks)
- 2 medium potatoes, peeled and cut into 1.5-inch cubes
- 2 medium carrots, peeled and cut into 1-inch chunks
- 1 red bell pepper, seeded and cut into chunks
- 1 green bell pepper, seeded and cut into chunks
For the Sauce:
- 2 cans (14 oz each) coconut milk
- 1 cup chicken stock or water
- 2 tablespoons fish sauce (patis)
- 1 tablespoon brown sugar
- 3 bay leaves
- Salt to taste
For Garnish:
- Fresh cilantro, chopped
- Green onions, sliced
- Red chili slices (optional for heat lovers)
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 520 kcal |
| Protein | 28g |
| Fat | 38g |
| Carbohydrates | 20g |
| Fiber | 4g |
| Sugar | 6g |
| Sodium | 680mg |
| Vitamin A | 120% DV |
| Vitamin C | 85% DV |
| Calcium | 6% DV |
| Iron | 20% DV |
Values are approximate and based on 6 servings per recipe
Cooking Instructions
- Prepare the chicken: Season chicken pieces with salt and pepper. If time allows, let them sit for 30 minutes to absorb the seasoning.
- Create the curry base: Heat oil in a large Dutch oven over medium heat. Add onions and sauté until translucent, about 3-4 minutes. Add garlic and ginger, cooking for another 1-2 minutes until fragrant but not browned.
- Bloom the spices: Add curry powder, turmeric, black pepper, and paprika to the aromatic base. Stir continuously for 1-2 minutes to toast the spices and release their essential oils. This step is crucial for developing deep flavor.
- Sear the chicken: Increase heat to medium-high and add chicken pieces. Cook for 3-4 minutes on each side until lightly browned. Don’t worry about cooking them through at this point.
- Add vegetables: Add potatoes and carrots to the pot, stirring to coat them with the spice mixture.
- Create the sauce: Pour in coconut milk and chicken stock, followed by fish sauce, brown sugar, and bay leaves. Stir gently to combine all ingredients without breaking up the chicken.
- Simmer: Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 25-30 minutes, or until chicken is tender and vegetables are cooked through.
- Add bell peppers: About 5 minutes before the curry is done, add bell peppers. They should remain slightly crisp and vibrant.
- Adjust seasoning: Taste the curry and adjust with additional salt or fish sauce if needed.
- Serve: Ladle the curry into bowls over steamed rice, garnish with cilantro, green onions, and chili slices if desired.
Tips for Perfect Filipino Chicken Curry
Choosing the Right Chicken
While I recommend using bone-in chicken pieces for maximum flavor, you can certainly use boneless chicken if you prefer. If using boneless thighs, reduce the cooking time to about 20 minutes. For chicken breast, be even more careful with cooking time (about 15 minutes) to prevent it from becoming tough.
Adjusting the Heat Level
Traditional Filipino curry is relatively mild compared to other Asian curries. However, you can easily adjust the heat level:
- For milder curry: Reduce the amount of curry powder to 2 tablespoons and omit the chili garnish.
- For spicier curry: Add 1-2 finely chopped bird’s eye chilies (siling labuyo) when sautéing the aromatics, or increase black pepper to 1 teaspoon.
Making Ahead and Storage
Filipino chicken curry actually tastes better the next day! The flavors meld together beautifully during refrigeration. To store:
- Refrigerate in an airtight container for up to 3 days.
- Freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently on the stovetop, adding a splash of water or coconut milk if the sauce has thickened too much.
Serving Suggestions
Filipino chicken curry is traditionally served with steamed white rice, which provides the perfect canvas for the flavorful sauce. For a complete Filipino meal experience, consider adding these sides:
- Ensaladang Mangga – A tart green mango salad that cuts through the richness of the curry
- Atchara – Pickled green papaya that adds a tangy contrast
- Steamed vegetables – Simple steamed bokchoy or kangkong (water spinach)
- Fresh sliced tomatoes with a pinch of salt
- Banana leaf linings on plates for authentic presentation
For beverages, fresh calamansi juice (Filipino lime) or coconut water are traditional and refreshing choices.
Variations of Filipino Chicken Curry
Vegetable-Forward Curry
For a more vegetable-focused version, reduce the chicken to 1 pound and add:
- 1 medium eggplant, cut into chunks
- 1 cup green beans, trimmed
- 1 cup cauliflower florets
Add these vegetables during the last 10 minutes of cooking to maintain their texture and nutrients.
Seafood Twist
For a seafood variation:
- Replace chicken with 1 pound of firm white fish (like cod) and 1/2 pound of large shrimp
- Reduce simmering time to about 10 minutes total
- Add fish pieces first, then shrimp during the last 3 minutes
Coconut Cream Luxury
For an even richer and more indulgent curry:
- Replace one can of coconut milk with coconut cream
- Reduce chicken stock to 1/2 cup
- Add a tablespoon of butter at the final stage for glossiness
The Cultural Significance
In Filipino culture, curry represents the melding of indigenous cooking traditions with foreign influences. Unlike the curry leaves-based curries of South India or the complex curry pastes of Thailand, Filipino curry relies on powder mixes introduced during the American colonial period, yet prepared in distinctly Filipino ways.
The addition of potatoes and carrots shows Spanish influence, while serving techniques and meal composition remain uniquely Filipino. It’s this beautiful adaptation and transformation of borrowed elements that defines much of Filipino cuisine.
Common Mistakes to Avoid
- Skipping the spice blooming step: Toasting the curry powder and spices in oil releases their essential oils and develops deeper flavor.
- Cooking at too high a temperature: Coconut milk can separate if boiled vigorously. Keep the simmer gentle.
- Adding all vegetables at once: Staggering the addition of vegetables ensures everything is perfectly cooked without some becoming mushy.
- Under-seasoning: Don’t be shy with the fish sauce! It provides essential depth.
- Using light coconut milk: The reduced fat content will result in a thinner, less satisfying curry.
Questions & Answers
Q: Can I use curry paste instead of curry powder?
Yes, you can substitute curry paste, but adjust the quantity based on the paste’s potency. Start with about 2 tablespoons of paste and adjust to taste. Thai yellow curry paste works well as a substitute, though it will give a slightly different flavor profile.
Q: Is there a vegetarian version of this curry?
Absolutely! Replace the chicken with firm tofu, cut into 1-inch cubes and pan-fried before adding to the curry. Use vegetable stock instead of chicken stock and substitute soy sauce or salt for the fish sauce. You could also add chickpeas for extra protein.
Q: Why is my curry watery?
Several factors could cause this. First, ensure you’re using full-fat coconut milk. Second, make sure you’re simmering gently with the lid on to prevent too much liquid evaporation. Finally, if needed, you can thicken the curry by removing the lid during the final 10 minutes of cooking or by making a slurry with 1 tablespoon cornstarch and 2 tablespoons water, then stirring it into the simmering curry.
Q: How spicy is authentic Filipino curry?
Authentic Filipino curry is generally mild to medium in spiciness, focusing more on aromatic flavor than heat. The level of spiciness can vary between households, but it’s typically milder than Indian or Thai curries. If you prefer spicier food, add fresh chilies or a dash of cayenne pepper.
Q: Can I make this in a slow cooker?
Yes! Brown the chicken and sauté the aromatics and spices on the stovetop first, then transfer everything to a slow cooker. Add the potatoes and carrots, pour in the liquids, and cook on low for 6 hours or high for 3-4 hours. Add the bell peppers during the last 30 minutes of cooking.
A Personal Note
What I love most about this curry is its adaptability. Sometimes I make it exactly as written, honoring the traditional flavors that first captivated me in Manila. Other times, I adjust based on what’s in my refrigerator or what the season offers.
On cold winter evenings, I might add a touch more ginger and serve it in deep bowls, allowing the curry’s warmth to chase away the chill. In summer, I might lighten it with additional bell peppers and a squeeze of fresh lime juice.
No matter how I adapt it, the essence remains the same – a comforting dish that brings people together. There’s something about sharing a pot of curry, with everyone helping themselves to seconds (and often thirds), that creates a special dining experience.
I encourage you to make this recipe your own. Start with the foundation provided here, then adjust according to your taste preferences and what’s available in your pantry. The beauty of home cooking lies in this personalization – the subtle changes that make a recipe uniquely yours.
The next time you’re looking to bring something special to your dinner table, I hope you’ll try this Filipino-style chicken curry. It might just become a new family favorite, as it has in my home. Enjoy the cooking process, savor the aromas that fill your kitchen, and most importantly, share it with people you love. After all, that’s what makes a good recipe truly great.
