filipino chicken curry

Filipino Chicken Curry Recipe

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This Filipino chicken curry recipe will break barriers and delight your taste buds. This dish is fragrant, creamy, and nutritious and deserves a spot on your favorite food list

What is Filipino Chicken Curry?

The Filipino chicken curry isn’t your average chicken curry. This meal differs from the traditional due to the ingredient. 

Some ingredients included in the Filipino chicken curry version include evaporated milk or coconut milk, bell pepper, fish sauce, and celery.

On the other hand, traditional chicken curry contains yogurt, lemon juice, and tomato. Filipino chicken curry doesn’t involve any of them.

In other words, it’s different from the typical Indian chicken curry. However, the ingredients added or altered to this recipe make it even more delectable, especially for Filipino taste buds!

Some soups and stews go beyond what the eye can view in our cuisine, given the different textures, colors, smells, and tastes per dish. Those who want their meal earthy, bold, and downright delicious will find it all in this Filipino version of chicken curry. 

In addition, you’ll ask for nothing more in a delicious bowl of chicken curry than moist chicken together in a mixture of creamy and rich flavors.

Chicken Curry Recipe Cooking Tips

chicken curry
  • To prevent the carrots and potatoes from breaking apart after being added to the stew, pan-fry them first until nicely browned.
  • Sauté the red bell peppers briefly to bring out their naturally sweet flavor.
  • This Filipino chicken curry recipe asks for bone-in chicken pieces for a stronger taste. However, skinless, boneless chicken breast or thigh also works.
  • To get a creamy and smooth sauce, don’t bring it to a sudden boil. Instead, let it simmer over low heat until the pure coconut milk (kakang gata) separates and curdles.
  • Allow the sauce to cook gently for a few minutes after adding the curry powder. This lets the spices unleash their natural flavors.
  • Cook uncovered for a thicker, creamier consistency. Allow the extra liquid to evaporate and the sauce to thicken while preventing the vegetables and meat from overcooking.

Chicken Curry Recipe: Serving and Storing Tips and Tricks

how to cook chicken curry
  • Serve this savory stew over steamed rice. This Filipino chicken curry also works well with egg noodles and marble potato salad.
  • Another great alternative to partner with this dish is toasted bread. It soaks up the thick and creamy curry sauce!
  • Chicken curry works so well for meal planning. It also makes excellent leftovers.
  • Refrigerate this dish for up to three days in sealed containers or resealable bags. You can also store them in your freezer for up to two weeks.
  • To reheat your chicken curry leftovers, heat them in a pan with a sprinkle of water over low heat.

Filipino Chicken Curry Recipe

chicken curry recipe

Cuisine: Filipino

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Ingredients

  • 1 kilo chicken meat (your preferred chicken part, cut into serving sizes)
  • 2 pieces potatoes (medium size, peeled and cubed)
  • 1 piece carrot (medium size, peeled and rough-cut)
  • 3 tablespoons fish sauce (patis)
  • 1 piece ginger (thumb size, peeled and julienned)
  • 5 garlic cloves (peeled and minced)
  • 1 piece red bell pepper (large size, seeded and rough-cut)
  • 2 tablespoons curry powder
  • 1 ½ cups evaporated milk or pure coconut milk (kakang gata)
  • 2-4 tablespoons vegetable oil or regular cooking oil (to sauté)
  • 1 teaspoon fresh ground black pepper
  • salt to taste

Instructions

  1. To start, heat the cooking oil in a wide pan over low to medium heat. 
  2. Sauté minced garlic till light brown. Add in finely chopped onions and julienned ginger.
  3. Next, sauté for another 10 seconds or until the onions and ginger turn somewhat transparent.
  4. In the same pan, add the mixed chicken cuts. Stir occasionally and continue to cook until the chicken turns lightly browned. 
  5. Add your curry powder and fish sauce, then mix well until thoroughly combined. 
  6. Put the lid on and let it simmer for about 10 to 15 minutes or until the chicken meat becomes soft and tender.
  7. Remove the lid, and check if the chicken is ready. Then, give it a good stir. 
  8. Add the rough-cut carrots and cubed potatoes. Give it another stir and continue to simmer for another 3 to 5 minutes.
  9. Add in your pure coconut milk (kakang gata) gradually. Bring to a gentle boil over low heat. Stir to ensure even cooking.
  10. When the pure coconut milk starts boiling, add the rough-cut red bell peppers, then season with ground black pepper. 
  11. Add salt to taste and stir gently to incorporate all the ingredients. To balance the flavor, control the amount of salt you put into your chicken curry. 
  12. Remember to add salt little by little because the fish sauce (patis) is already salty. Adjust the flavor based on your preference.
  13. Bring to another gentle simmer while stirring until the sauce thickens and turns creamy. 
  14. Continue to cook over low heat until the carrots and potatoes are perfectly cooked to your liking.
  15. Place in a clean serving dish and serve while hot. Enjoy your Filipino chicken curry with rice and a bottle of ice-cold soda! Yum!

Printable Filipino Chicken Curry Recipe

chicken curry

Filipino Chicken Curry Recipe

The Filipino chicken curry isn’t your average chicken curry. This meal differs from the traditional due to the ingredient. Some ingredients included in the Filipino chicken curry version include evaporated milk or coconut milk, bell pepper, fish sauce, and celery.
5 from 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Filipino
Servings 6

Ingredients
  

  • 1 kilo Chicken Meat your preferred chicken part, cut into serving sizes
  • 2 pieces Potatoes medium size, peeled and cubed
  • 1 piece carrot medium size, peeled and rough-cut
  • 3 tablespoons fish sauce patis
  • 1 piece onion finely chopped
  • 1 piece ginger thumb size, peeled and julienned
  • 5 pieces garlic cloves peeled and minced
  • 1 piece Red Bell Pepper large size, seeded and rough-cut
  • 2 tablespoons curry powder
  • 1 ½ cups evaporated milk or pure coconut milk kakang gata
  • 2-4 tablespoons vegetable oil to sauté
  • 1 teaspoon ground black pepper fresh
  • salt to taste

Instructions
 

  • To start, heat the cooking oil in a wide pan over low to medium heat.
    2-4 tablespoons vegetable oil
  • Sauté minced garlic till light brown. Add in finely chopped onions and julienned ginger.
    1 piece ginger, 5 pieces garlic cloves, 1 piece onion
  • Next, sauté for another 10 seconds or until the onions and ginger turn somewhat transparent.
  • In the same pan, add the mixed chicken cuts. Stir occasionally and continue to cook until the chicken turns lightly browned.
    1 kilo Chicken Meat
  • Add your curry powder and fish sauce, then mix well until thoroughly combined.
    2 tablespoons curry powder, 3 tablespoons fish sauce
  • Put the lid on and let it simmer for about 10 to 15 minutes or until the chicken meat becomes soft and tender.
  • Remove the lid, and check if the chicken is ready. Then, give it a good stir.
  • Add the rough-cut carrots and cubed potatoes. Give it another stir and continue to simmer for another 3 to 5 minutes.
    1 piece carrot, 2 pieces Potatoes
  • Add in your pure coconut milk (kakang gata) gradually. Bring to a gentle boil over low heat. Stir to ensure even cooking.
    1 ½ cups evaporated milk or pure coconut milk
  • When the pure coconut milk starts boiling, add the rough-cut red bell peppers, then season with ground black pepper.
    1 piece Red Bell Pepper, 1 teaspoon ground black pepper
  • Add salt to taste and stir gently to incorporate all the ingredients. To balance the flavor, control the amount of salt you put into your chicken curry.
    salt to taste
  • Remember to add salt little by little because the fish sauce (patis) is already salty. Adjust the flavor based on your preference.
  • Bring to another gentle simmer while stirring until the sauce thickens and turns creamy.
  • Continue to cook over low heat until the carrots and potatoes are perfectly cooked to your liking.
  • Place in a clean serving dish and serve while hot. Enjoy your Filipino chicken curry with rice and a bottle of ice-cold soda! Yum!
Keyword filipino chicken curry
Tried this recipe?Let us know how it was!

Frequently Asked Questions

What is the secret to a good curry?

The secret to a good curry is the spices. Take your curry to the next level using whole spices in hot oil. Doing so unleashes their flavor. You can use cardamom, cinnamon, cloves, and seeds to spice up your curry. Remember, fresh spices work best. 

What is the ingredient of chicken curry?

The main ingredient of chicken curry is chicken. Traditional chicken curry also includes cumin, turmeric, cinnamon, pepper, cloves, salt, and coriander. 

How can I make chicken curry taste better?

You can make chicken curry better by using chicken thighs instead of breasts, adding butter, using yogurt instead of cream, and adding lemon or lime juice. 

What spices are good in curry?

Spices that are good in curry are cumin, chilies, ginger, and turmeric. Other spices such as pepper, cinnamon, coriander, clove, fenugreek, mustard, nutmeg, and cardamom are also great for the curry. If you prefer adding aromatics, you can also use onion, garlic, cilantro, lime, and lemongrass. 

Conclusion

When a fragrant and distinct aroma fills a bustling kitchen, you know that chicken curry is cooking! This Filipino pride dish will undoubtedly appeal to all your senses. Trust us, we’ve been there, done that.

Print or bookmark this guide to make the perfect chicken curry every time! Happy cooking! 

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This Post Has 2 Comments

  1. ailamicaela08

    5 stars
    yaayy!

  2. Burj

    5 stars
    chicken curry is one of my fave ulam, thank you for this recipe!

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