Chicken Curry stewed in coconut milk and curry spices is a hearty and tasty dish the whole family will love. Easy to make and cooks in one pan!
Filipino-style Chicken curry is my all-time favorite comfort food. Every time it's on the menu, I can't help but eat my weight in rice. And that, my friends, means A LOT.
And who can blame me? Juicy chicken, tender potatoes and carrots, colorful bell peppers, and a glorious curry-infused coconut sauce...it's the best combination there is!
This chicken stew is not only a regular on our meal rotation at home, but it's also one of the dishes I often make for holidays and special occasions. It's easy to make yet packs big flavors.
It requires only a handful of ingredients, cooks in one pan, and is done in less than an hour. The perfect dish for feeding a large crowd!
Cooking tips
- Pan-fry the potatoes and carrots until lightly browned to keep them from falling apart when added to the stew. I also like to briefly saute the bell peppers as it draws out their natural sweetness.
- This recipe calls for bone-in chicken parts for a more robust flavor, but boneless, skinless breast or thigh meat works, too.
- For a smooth and creamy sauce, do not bring it to a rapid boil and cook at a gentle simmer lest the coconut milk curdles and separate.
- Once the curry powder is added, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
Prefer a thicker consistency? Simmer uncovered so the excess liquid evaporates quickly and the sauce reduces without overcooking the meat and vegetables.
Serving suggestions
I especially love this hearty stew served with steamed rice, but it's equally delicious paired with mashed potatoes and egg noodles. A crusty bread loaf to sop up the rich curry sauce is another delicious option!
Storage and reheating instructions
- Curry is perfect for meal planning and makes great leftovers. Store in airtight containers or resealable bags and keep in the fridge for up to 3 days or in the freezer for up to 2 months.
- To reheat, place in a saucepan with a splash of water and heat over low heat.
More chicken recipes
Ingredients
- ยผ cup canola oil
- 2 medium potatoes, peeled and quartered
- 2 large carrots, peeled and cubed
- ยฝ green bell pepper, cored, seeded and cut into cubes
- ยฝ red bell pepper, cored, seeded and cut into cubes
- 1 onion, peeled and cubed
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1 (3 pounds) bone-in chicken, cut into serving pieces
- 1 tablespoon fish sauce
- 1 cup coconut milk
- 1 cup water
- 2 tablespoons curry powder
- salt and pepper to taste
Instructions
- In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
- Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
- Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.ย
- Add onions, garlic, and ginger and cook until softened.ย
- Add chicken and cook, stirring occasionally until lightly browned.
- Add fish sauce and continue to cook for about 1 minute.
- Add coconut milk and water.ย Bring to a simmer, skimming any scum that may float on top.
- Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
- Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
- Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken.
- Season with salt and pepper to taste.
- Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.
Notes
- For a smooth and creamy sauce, do not bring it to a rapid boil and cook at a gentle simmer lest the coconut milk curdles and separate.
- Once the curry powder is added, give the sauce a few minutes to slow cook to allow the spices to release their flavors.
- Prefer a thicker consistency? Simmer uncovered so the excess liquid evaporates quickly and the sauce reduces without overcooking the meat and vegetables.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Joanne says
WHAt is a good curry powder? Where can I find it in a US grocery store?
Lalaine Manalo says
I buy at Asian supermarkets but you can also find it at Walmart.
Eliza says
Chicken should have been simmered in water first till cooked through before adding the coconut milk. I followed your recipe of adding cocout milk and water and the coconut milk curdled even before the chicken was done. ๐
Lalaine says
Hello Eliza
I am sorry the recipe didn't work well for you and I'd like to help you get successful results next time. To prevent the milk from curdling, it should be simmered on LOW heat as the recipe states. The fact that it curdled tells me it was allowed to boil or cooked for an extended time on high heat. The chicken is tenderized in the coconut milk and not in water is to allow the meat to absorb more flavor. The liquid will have thickened and reduced by the time the chicken is cooked through. Just make sure you cook at a simmer and the dish will turn out amazing ๐
Eliza says
Thanks. I'll give it another try. ๐
Lalaine says
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Ashley Jane says
Ilang scoop po ng fish sauce
Lalaine says
1 tablespoon of fish sauce ๐
Lou says
Hi! Can I cook it without the patis/fish sauce? What can I use instead? Thanks.
PS. I live in a place where it's hard to find fish sauce. People in our province don't use it.
Lalaine says
Salt would be ok ๐
CARMELITA LAIHEE SANCHEZ says
Millet
I am now cooking your chicken curry recipe and it smells good.
My children are excited to eat my chicken curry. thanks to you.
Lalaine says
Enjoy ๐
Angela says
I tried cooking this last night and it was a success! First time ko gawin to na dish and everyone approved of it. Thank you sa recipe!
Lalaine says
Yay, I am glad everyone enjoyed it! ๐
Miki B says
Gaano po karami curry powder ilalagay? Thanks a lot po.
Lalaine says
2 tablespoons ๐
KC says
I finally perfected the taste of my chicken curry thanks a lot to ur recipe lalaine. You're amazing. My family is so delighted with how it tasted.
Lalaine says
Awww, KC, thank you! I am glad you found the recipe useful and the family enjoyed it. ๐
Jezzy says
Can this recipe be good for a 3 year old too?
Lalaine says
Hi Jezzy,
I really can't give you an answer as it depends on the 3-year old and what he/she's able to tolerate. The dish does have coconut milk and curry powder which might be too rich and overwhelming for young children.
Sophie says
Hello, I'm cooking this tonight but I'm wondering if I could put pineable in instead of potato, also if so do I pour all the juice from the pineable tin in? Thankyou x
Lalaine says
Sounds like a delicious idea!
Jenny says
Hello there ..I try this today .as a matter of fact it's cooking right now .and it's not ready yet .but , it's already look irresistible ...๐ They look delicious and my house smell good .....thank you for Shari g you're recipe .๐
I have also tried the bibingka last week and it was scrumptious !๐ Thank you so much ...
Lalaine says
Thank you so much, Jenny, for the feedback. I hope you enjoy the curry. Don't forget the rice ๐
Cinderella says
Done my first cooking care of kawaling pinoy! Chicken curry ๐ it is indeed tasteful and sinful! Will post a photo later on instagram ๐
Thank you for the recipe ๐
Lalaine says
Can't wait to see it ๐
Joanna Arengo says
Thank you sa google kc marami pa akong natu2nan s mga lu2in ang sarap ng mga dishis recipe graveh. Ty
g0dbless
DowntownFoodie says
Hi Lalaine, are the Saba bananas green or ripe?
DowntownFoodie says
Oops, sorry, that comment should've been posted on the chicken pochero. I was looking at both recipes at once.
Lalaine says
Hello
Please use ripe Saba bananas but still firm so they don't easily disintegrate during cooking ๐
Josephine says
Lalaine, I cannot thank you enough for your website. Now, I can print them to give to my children who were all born here in the USA, but still appreciates the Filipino cooking. I owe that to my mother who always throw Filipino recipes whenever we as a family visits them in California during the 80's and 90's. Thanks again and more power to you.
Lalaine says
Thank you so much, Josephine. Your comments are a joy to read. I know leaving me a feedback takes time and I really appreciate your well-wishes. ๐
Charlotte says
I just cooked this for tonight's dinner and it came out so yummy! especially the sauce. My foreigner hubby finished all of it. BTW, this is my very first chicken curry that I cooked. I'm so proud to myself tuloy ๐ Thanks Lalaine for sharing.
Lalaine says
Always good to keep the hubby happy ๐ Thank you, Charlotte, for your lovely comment. ๐
Farah says
Thanks for this.
Lalaine says
You're welcome!