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.
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
- 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
Add aromatics in hot oil.
Add curry powder.
Add chicken and sauté.
Add coconut milk and broth.
Add vegetables.
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
Frequently Asked Questions About Curry
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.
Yes. Filipino Chicken Curry can be reheated on the stovetop or in a microwave. Follow reheating instructions.
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.
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
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
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.
Spillt User
Easy curry dish and kid-approved! ❤️
Gemma
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!
Jocelyn Wilhelm
I'm so glad that worked out for you, Gemma! Thank you for sharing.