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    Home » Recipes » Philippine

    Filipino Chicken Curry

    Published: May 30, 2022 · Modified: May 30, 2022 by Jocelyn Wilhelm· This post may contain affiliate links and generates income via ads · 2 Comments

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    Jump to Recipe Print Recipe
    Filipono Chicken Curry for Pinterest.

    Compared to other types of curry dishes, Filipino Chicken Curry, is milder in flavor. You get a blend of umami goodness that is perfectly balanced with the richness and creaminess of coconut milk further enhanced with the exotic flavors of aromatics like ginger, garlic, and onions. But wait, would you believe that the complexity of flavors is orchestrated together in just 30 minutes? Keep scrolling and you'll find out how to make Filipino chicken curry recipe using ready-made curry powder.

    Filipino chicken curry in a black bowl. this recipe for later

    This chicken curry dish is so easy to make it's perfect for a weeknight meal. And since it is not spicy, kids will love this too!

    Jump to:
    • What Is Filipino Curry Made Of
    • Ingredients Needed to Make Filipino Chicken Curry
    • Difference Between Unrefined and Refined Coconut Oil
    • Is Filipino Curry Healthy
    • Follow These 6 Steps To Making Chicken Curry
    • Cooking Hints and Tips
    • Variations And Substitutions To This Recipe
    • Other Curry Recipes To Try
    • Frequently Asked Questions About Curry
    • Other Chicken Recipes You May Like
    • 📖 Recipe Card
    • 💬 Reviews

    What Is Filipino Curry Made Of

    If you make curry from scratch, you'd blend together aromatic herbs and spices ranging from bay leaves, cardamon, chili pepper, cinnamon, cloves, coriander, cumin, fennel, fenugreek, ginger, nutmeg, orange peel, pepper, sage, star of anise, thyme, turmeric, etc... etc...

    I've got a shortcut for you! Rather than blending and grinding a little bit of this and a little bit of that, just get a can of curry powder. This one here is my favorite! In a dash, you can have a very flavorful curry dish and you can mix it with any meat and vegetables, for a one-pot comfort dish, any day of the week!

    Ingredients Needed to Make Filipino Chicken Curry

    Ingredients for chicken curry on a wooden board.
    • Olive oil: you can use any type of oil. Coconut oil will be a great alternative.
    • Chicken: I used boneless and skinless chicken breasts for a leaner option and also because chicken breasts, cut-up in chunks cooks in less time in comparison to if you used the bonier parts of the chicken, like drumsticks or thighs. Chicken breast for the win, and in 30 minutes, you will have Filipino chicken curry for dinner tonight.
    • Coconut milk: you can use regular or light. This one is my favorite.
    • Curry Powder: this one is my favorite.
    • Bay Leaf: dry is fine to use.
    • Garlic: minced finely.
    • Ginger: use fresh ginger. See cooking tips below for how to store ginger.
    • Onion: Cut half into thin slices and the other into quarters. See recipe card for instructions.
    • Potatoes: I love using yellow potatoes, however, you can use any of your favorites for this recipe. You can peel it or leave the skin on.
    • Celery: cut on a bias about ¼" thick
    • Carrots: cut on a bias about ¼" thick
    • Red Bell Pepper and Green Bell Pepper: you can opt to use one over the other. I love using both as it brings color to the dish.
    • Chicken broth: (not pictured) you can use boxed organic chicken broth either regular or low sodium. I always use homemade.
    • Salt and Pepper: to taste. You can substitute and use fish sauce for a more pungent flavor.

    *See the recipe card below this post for ingredient quantities and full written instructions on how to make Filipino Chicken Curry.

    Difference Between Unrefined and Refined Coconut Oil

    Unrefined coconut oil will have a toasted coconut flavor, whereas, refined oil will have a more neutral flavor. Use your preference to make this Filipino curry dish.

    Note I only used olive oil, because I didn't have coconut oil at the time. Otherwise, I would have used unrefined coconut oil. You can find them at Trader Joe's or any local grocery store.

    Is Filipino Curry Healthy

    YES! This Filipino Chicken Curry recipe is healthy because all the ingredients used are fresh, the chicken breast is skinless, and everything are sautéed lightly in oil and and not fried. See the nutritional value below in the recipe card below.

    Follow These 6 Steps To Making Chicken Curry

    Step 1 add aromatics for Filipino Chicken Curry

    Add aromatics in hot oil.

    Step 2 add curry to aromatics for Filipino Chicken Curry

    Add curry powder.

    Step 3 add chicken.

    Add chicken and sauté.

    Step 4 add coconut milk to chicken curry.

    Add coconut milk and broth.

    Step 5 add vegetables for Filipino chicken curry.

    Add vegetables.

    Step 6 let ingredients simmer for Filipino chicken curry.

    Cook until all vegetables are tender.

    *See the recipe card below this post for ingredient quantities and full written instructions on how to make Filipino Chicken Curry.

    Cooking Hints and Tips

    Once you've added the coconut milk, be sure to stir frequently, to prevent from scorching.

    To ensure that all vegetables cook evenly, cut them all the same size.

    To peel ginger, cut desired size with a knife then scrape the skin off by using the side of the spoon.

    To keep ginger fresher longer, store it in a sealed zip bag and freeze for up to six months. Then cut desired size. It will thaw quickly on a countertop.

    Variations And Substitutions To This Recipe

    • Spicier - add green or red chili peppers or jalapeños during Step #5. Or use ready-made red curry paste in place of the curry powder used in this recipe.
    • Creamier - use two cans of coconut milk and less water or chicken broth.
    • Kid friendly - this recipe has a very mild curry flavor so kids will enjoy this Filipino curry recipe.

    Other Curry Recipes To Try

    • Chickpea Tofu in Red Curry Sauce
    • Chicken and Vegetables in Red Curry Sauce

    Frequently Asked Questions About Curry

    Can this chicken curry be frozen?

    Yes. Promptly place leftover chicken curry in a Ziploc bag or plastic container and store in the freezer for up to two months. Note that vegetables, especially potatoes, will turn grainy in texture when frozen for some time.

    Can this curry dish be reheated?

    Yes. Filipino Chicken Curry can be reheated on the stovetop or in a microwave. Follow reheating instructions.

    Can I use other types of curry to make this dish?

    Yes. This Chicken Curry dish will work well with other types of curry, either made from scratch or ready-made paste. My favorites are Maesri curry pastes: Red curry, Green curry, Panang curry, Prik Khing curry, and Masaman curry.

    What other types of meat can I use to make curry?

    You can substitute chicken for beef, pork, seafood, or shellfish. You can also use this curry recipe and add tofu. Check out my Tofu curry recipe on this site.

    Other Chicken Recipes You May Like

    • P.F. Chang's Chicken Lettuce Wraps
    • Chicken and Vegetables in Red Curry Sauce
    • How to Make Chicken Afritada
    • Not So Spicy Chicken Soup

    Did you make this recipe? Please leave a rating below. 🌟🌟🌟🌟🌟 Let's be taste buds and follow me on Facebook, Twitter, Instagram, and Pinterest.

    📖 Recipe Card

    Closeup of Filipino Chicken Curry with Vegetables in a black bowl.

    Filipino Chicken Curry

    A milder curry dish, this Filipino Chicken Curry recipe will satisfy your craving for curry. Since it uses ready-made curry powder, prep and cooking time is very minimal. This dish will be your go-to for a quick weeknight meal, and it's also kid-approved!
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Course: Chicken, Dinner
    Cuisine: Philippine
    Keyword: curry, quick and easy
    Servings: 4
    Calories: 77.8kcal
    Author: Jocelyn Wilhelm
    Cost: $10
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon olive oil substitute coconut oil if desired
    • 1 medium onion ½ sliced and ½ quartered
    • 2 cloves garlic minced
    • 1 inch fresh ginger peeled and sliced
    • 1 tablespoon curry powder
    • 4 boneless chicken breasts halved: cut 1"
    • 1 13.5 ounces coconut milk
    • 1 cup chicken broth see homemade recipe on this site
    • 2 medium carrots cut ¼" thick on a bias
    • 2 stalks celery cut ¼" thick on a bias
    • ½ medium green bell peppers cut 1"
    • ½ medium red bell peppers cut 1"
    • salt and pepper to taste substitute fish sauce if desired

    Instructions

    • In a medium-sized skillet, heat the olive oil over medium-high heat. Add the aromatics (sliced onions, garlic, and ginger). Sautè for 2 minutes until they are softened.
    • Add curry powder to the skillet and stir until fragrant. This will take about 2 minutes.
    • Add cut-up chicken breast and sauté until no longer pink, about 5 minutes.
    • Add broth and coconut milk. Bring to a boil, then lower the heat to medium and simmer uncovered for 15 minutes.
    • Add quartered onions, carrots, celery, green and red bell peppers. Simmer for 4 minutes. Stir frequently.
    • Stir and fold all ingredients gently. Enjoy! Serve with steamed jasmine rice.

    Notes

    • For a more pungent flavoring, substitute fish sauce for salt.
    • For a toasted coconut flavor, use unrefined coconut oil in place of olive oil.
    • To prevent from scorching, be sure to stir frequently once you've added the coconut milk.
    • Cut the vegetables the same size so they all cook evenly.
    • Storage for ginger: keep the whole ginger root in a sealed plastic bag, and store in the freezer. This will keep for six months.
    • To peel ginger: scrape the skin off by using the side of the spoon.

    Nutrition

    Calories: 77.8kcal | Carbohydrates: 9.6g | Protein: 1.9g | Fat: 4.1g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.7g | Cholesterol: 1.8mg | Sodium: 259.7mg | Potassium: 298.6mg | Fiber: 2.8g | Sugar: 4.2g | Vitamin A: 5722.9IU | Vitamin C: 36.2mg | Calcium: 39.6mg | Iron: 0.9mg
    Did you make this recipe?Please give a star rating below and tag us on Instagram! We'd LOVE to see your photo @JOZmahal / #JOZmahal
    smiling picture of girl named Jocelyn
    Jocelyn Wilhelm

    Hello and welcome, friend! I'm Jocelyn, the recipe developer, food photographer + stylist here at JOZmahal. As a Food & Nutrition major, I keep healthy and nutritious ingredients at the core of my recipe creations. I love to cook delicious and healthy meals for my family and friends. And I am so grateful that you are here as I hope to inspire and empower you to make all these delicious and healthy foods at home for your family and friends as well. Every recipe you will find here is quick and simple to make using fresh and natural ingredients that you can easily find at your local grocery store if not online. Read more about me here...

    PS: If you try any of my recipes please use the tag #JOZmahalrecipes and you may be featured in my upcoming posts! ~ cook with love, my friend!

    « Filipino Garlic Fried Rice (Sinangag)
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    Reader Interactions

    Comments

    1. Gemma

      May 30, 2022 at 7:59 pm

      5 stars
      One of my favorite curry dishes. I used coconut oil to add to the richness of flavors. My kids loved it too! Great meal prep and tasted even better the next day. I brought it to work and everyone loved the delicious aroma of the dish. Thank you!

      Reply
      • Jocelyn Wilhelm

        May 31, 2022 at 11:46 am

        I'm so glad that worked out for you, Gemma! Thank you for sharing.

        Reply

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    Hello and Welcome! I'm Jocelyn, the recipe creator, food photographer + stylist at JOZmahal. My degree in Food & Nutrition gives me the knowledge to ensure that the ingredients I use to make my delicious recipes are healthy and are easy to find. Bookmark my site, subscribe to my newsletter, and I will help you create delicious meals for your family and your friends to enjoy. ❤️ Get to know me and my style of cooking!

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