Creamy Filipino Chicken Curry with Coconut Milk

This is a rich, mild chicken curry simmered in coconut milk with potatoes, carrots, and bell peppers. It comes together in one pot and tastes like something that cooked all day, even though it’s ready in about an hour.

Why This Curry Works

I keep coming back to this version because it is forgiving and deeply savory. The coconut milk rounds out the curry powder so the sauce feels velvety, not spicy, and the chicken stays juicy even if you let it bubble a little longer than planned.

Every spoonful gives you tender meat, soft root vegetables, and a glossy golden sauce that clings to steamed rice. It is the kind of meal that tastes even better the next day.

Ingredients

• 2 lbs chicken thighs, bone-in skin-on: keeps the meat moist and adds body to the sauce
• 1 tsp salt: for seasoning the chicken before browning
• 1/2 tsp black pepper: for seasoning
• 2 tbsp vegetable oil: use a neutral oil with a high smoke point
• 1 medium onion, sliced: yellow or white onion works well
• 4 cloves garlic, minced: fresh garlic gives the best savoury depth
• 1-inch piece fresh ginger, minced: peel it first
• 3 tbsp Filipino-style curry powder: mild and warm; any mild curry powder can stand in
• 1 can (13.5 oz) full-fat coconut milk: adds the creamy body
• 1 cup chicken broth: homemade or low-sodium store-bought
• 2 tbsp fish sauce (patis): for deep, salty umami
• 1 bay leaf: leaves a gentle herbal note
• 2 large potatoes, peeled and cubed: waxy potatoes hold their shape better
• 2 medium carrots, sliced into rounds: adds natural sweetness
• 1 red bell pepper, sliced: stir in at the end so it keeps some bite
• Fresh cilantro, for garnish (optional)
• 1 bird’s eye chili, sliced, for heat (optional)

Variations / Substitutions

• Boneless chicken thighs: use the same weight and reduce the simmer time by about 8 minutes; the sauce will be slightly thinner
• No fish sauce: replace with an equal amount of light soy sauce for a similar salty depth
• Extra vegetables: stir in a handful of green beans or a cubed eggplant with the bell pepper
• More heat: add 2 bird’s eye chilies when you sauté the aromatics, or stir in a spoonful of chili garlic paste at the end
• Dairy-free: this recipe is already dairy-free; just check your curry powder blend for any milk solids

Coconut Rice is another reader favorite dinner worth making next.

How To Make Filipino Chicken Curry

Step 1: Season and Brown the Chicken

Season the 2 lbs chicken thighs all over with 1 tsp salt and 1/2 tsp black pepper. Warm the 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers.

Place the chicken skin-side down and cook for about 5 minutes without moving it, until the skin is deep brown and releases easily from the pot. Flip and brown the other side for 3 minutes, then transfer the chicken to a plate.

You are building the base of the sauce with those browned bits stuck to the pot, so do not skip this step. A good sear is what gives the curry its rich colour and meaty flavor.

Step 2: Sauté Onion, Garlic, and Ginger with the Curry Powder

Lower the heat to medium and add the sliced onion to the same pot. Cook for 3 to 4 minutes, stirring often, until the edges turn translucent and soft. Add the minced garlic and ginger and cook for 1 minute, just until they smell bright and fragrant.

Sprinkle in the 3 tbsp curry powder and stir constantly for about 30 seconds. This quick toast wakes up the spices and makes the kitchen smell incredible.

If you are using the optional bird’s eye chili, toss it in now so the heat disperses evenly.

Step 3: Simmer the Curry with Potatoes and Carrots

Pour in the can of coconut milk, the 1 cup chicken broth, 2 tbsp fish sauce, and the bay leaf. Scrape up any brown bits from the bottom of the pot with a wooden spoon while you stir everything together.

Return the browned chicken pieces to the pot, skin-side up, then add the cubed potatoes and sliced carrots. Bring the liquid to a gentle boil, then reduce the heat so the surface just shimmers with small bubbles. Partially cover the pot and simmer for 20 to 25 minutes, or until the potatoes are fork-tender and the chicken reaches at least 165°F in the thickest part.

The sauce will reduce slightly and take on a warm golden gloss. Give it a gentle stir once halfway through to make sure nothing sticks.

Step 4: Stir in the Bell Peppers and Finish

Add the sliced red bell pepper and let it cook for 3 to 4 minutes, just until the pepper softens but still has a little snap. Taste the sauce and adjust with a little more fish sauce or a pinch of salt if needed. If the sauce has thickened too much, add a splash of water or broth.

Fish out the bay leaf before serving.

Step 5: Ladle and Serve Over Rice

Spoon the chicken and vegetables into shallow bowls, making sure each serving gets plenty of the creamy sauce. Scatter a few cilantro leaves over the top if you like, then serve right away with steamed jasmine rice.

The sauce should pool around the chicken like a golden blanket, and the first bite will be silky and warm without any sharp heat.

Tips for a Better Filipino Curry

• Use bone-in, skin-on chicken: whenever you can. The bones keep the meat from drying out, and the skin helps the sauce feel richer.
• Bloom the curry powder.: Those 30 seconds in a hot, oily pot make a big difference. Curry powder toasted in fat tastes deeper and less powdery.
• Simmer gently, not at a hard boil.: A fast boil will break the coconut milk and make the sauce look grainy. Keep it at a low shimmer.
• Let it rest for a few minutes off the heat: before you ladle it out. The sauce tightens just enough to cling to the chicken.
• Save extra curry compound.: If you plan to reheat leftovers, the sauce will thicken in the fridge. Thin it with a splash of broth or water when you warm it up.

Cook times can shift depending on the cut of chicken you use. Here is a quick guide based on common cuts.

Storing Leftovers

• Refrigerate: Cool the curry completely and store it in a sealed container for up to 4 days. The sauce will darken and taste even more rounded after a day.
• Reheating: Warm it gently on the stove over low heat with a splash of broth or water to loosen the sauce. Avoid microwaving on high for a long stretch, which can dry out the chicken pieces.

What To Serve With Filipino Chicken Curry

A mound of steamed jasmine rice is the classic match. The plain, fluffy grains soak up the sauce without competing with it. A small side of pickled green papaya (atchara) cuts through the richness with its tangy, slightly sweet bite. If you want something crunchy and quick, a cucumber salad dressed with a little vinegar and a pinch of sugar works beautifully.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but add it when you stir in the bell pepper so it does not overcook. Whole breasts need about 12 minutes to cook through in the simmering sauce; slice them thick so they stay moist.

Is Filipino chicken curry spicy?

No, it is typically mild and warming. The curry powder used in the Philippines is gentle, and the coconut milk softens it further.

Can I make this ahead of time?

Absolutely. The curry tastes even better the next day because the spices meld. Cool it, refrigerate overnight, and reheat gently on the stove.

What curry powder should I use?

Look for a mild or medium curry powder without too much heat. Many Filipino cooks use a local brand labeled “mild curry powder,” but any good-quality supermarket mild curry powder will give a similar result.

Filipino Chicken Curry Recipe

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 520

Ingredients Method Notes

Ingredients

  

• 2 lbs chicken thighs, bone-in skin-on
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 medium onion, sliced
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 3 tbsp Filipino-style curry powder
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 2 tbsp fish sauce (patis)
• 1 bay leaf
• 2 large potatoes, peeled and cubed
• 2 medium carrots, sliced into rounds
• 1 red bell pepper, sliced
• Fresh cilantro, for garnish (optional)
• 1 bird’s eye chili, sliced, for heat (optional)

Method

 

1. Season the chicken thighs with the salt and black pepper. Heat the oil in a large Dutch oven over medium-high heat. Brown the chicken on both sides until deep golden, about 5 minutes per side, then transfer to a plate.
2. Lower the heat to medium. Cook the onion in the same pot for 3 to 4 minutes until soft, then add the garlic and ginger and cook 1 minute. Stir in the curry powder and cook 30 seconds, stirring constantly.
3. Pour in the coconut milk, chicken broth, fish sauce, and bay leaf. Stir and scrape up the browned bits. Return the chicken to the pot, then add the potatoes and carrots. Bring to a gentle boil, lower the heat, and simmer partially covered for 20 to 25 minutes, until the potatoes are tender and the chicken reaches 165°F.
4. Stir in the red bell pepper and cook 3 to 4 minutes until just tender. Taste and adjust with more fish sauce or salt if needed. Discard the bay leaf.
5. Ladle the curry over steamed rice, garnish with cilantro if using, and serve immediately.

Notes

The curry thickens as it cools. If the sauce tightens too much, stir in a little warm broth or water while reheating. Bone-in chicken thighs give the best flavor, but boneless thighs work with a shorter simmer time.