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
- ¼ cup canola oil
- 2 medium potatoes, peeled and quartered
- 2 large carrots, peeled and cubed
- ½ green bell pepper, cored, seeded and cut into cubes
- ½ 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.
- Add onions, garlic, and ginger and cook until softened.
- 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. 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
“This 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.”
Soledad Lin says
I tried chicken curry twice but it always turns the sauce dark instead of yellow. And I use yellow curry!
What's wrong??
Lalaine says
Hello Soledad,
I am not really sure how dark the sauce turns out but when I make this chicken curry, the sauce is really more brownish than bright yellow. I think it's because when the coconut milk cooks and reduces, it sorts of darkens in color.
Rachelle says
you can add turmeric powder or fresh turmeric to make it closer to yellow color.
Lalaine says
Thanks for the tip!
Silpa says
Yum recipe. I am going to try this recipe.
Trassy says
Thanks for yo help am looking forward to learning more about good food with u
Trassy says
I have been trying to cook chicken curry but has not been easy but today I tried out yo recp it was amazing thank you so much
Lalaine says
You're welcome, I am glad you enjoyed it 🙂
Donna says
When it comes to deal or please ur costumers about dishes. I really had a troubled picking what to cook .especially those picky person who wants saucy foods. ... bt when i search in google this recipe came up and its absolutely helped me.
Tnx a lot . Gonna try ur other recipes ..
Lovelots
Lalaine says
Thank you, Donna, for the feedback. I am glad you find the recipe helpful, I am sure you'll find more delicious meal ideas on the blog 🙂
Yong says
My mom hates curry but last night I craved for some curry. We tried cooking your recipe today and she hate to admit that she liked it. Thanks for this wondeful recipe. God bless!!
Lalaine says
Thank you for the feedback, Yong. I am glad your mom enjoyed the curry 🙂
Piichi says
I have been using this site since I got married. None of the dishes I have tried, failed to impress. I'm cooking this atm and they always love how it turns out.
As a long time lurker, I just want to thank you for sharing your delightful recipes😘
Much love from a fan.
Lalaine says
Thank you so much, Piichi! You made my day 🙂
Gian says
I love this recipe. My wife makes it similar and I wanted to surprise her with a ready made meal when she got home today. This recipe tastes good but I had a disappointment with cooking times you suggested. The timing is not even close? cook the potatoes for 3 to 4 min? seriously more like 20 to 25 minutes? unless you like them crunchy and hard. Carrots 1 to 2 minutes? more like 10 to 15 minutes. Like I said the recipe is fine, in fact I love this style of chicken curry but your suggested cooking time were not accurate and I wasn't able to have this meal ready in time. in actuality it takes about 35 to 40 min longer than you suggested.
Lalaine says
Hello Gian
I am sorry you had trouble with cooking the potatoes and whatever aggravation it caused you.
To be honest, I am not sure why it would take 20 to 25 minutes to cook potatoes especially when they're quartered. Whole potatoes take about 10 to 15 minutes depending on size to cook fork-tender. Cut potatoes should take a shorter time. In fact, I cooked chicken adobo today and I timed the potatoes to note how long it took for them to cook. After pan-frying them for about 3 to 4 minutes, they were almost tender. A brief 2 to 3 minutes in the adobo sauce and they were perfectly cooked.
Of course, if you want your potatoes very soft, feel free to cook them longer.
D says
Hello, thank you for the recipe!
I noticed that you remove the potatoes and carrots after cooking them for a bit.
Do you keep the onions/garlic in the pot while cooking the chicken for 7-8 minutes? Thanks.
Lalaine Manalo says
Yes, I keep the onions and garlic in the pot while cooking. I panfry the carrots/potatoes beforehand to help them keep their shape and not disintegrate in the sauce.
Kate says
Can i Add more coconut milk if it curdles? 🙂
Lalaine Manalo says
I am sorry to hear that. Yes, you can add more coconut milk.
rezel mejica says
Sarap nman yan.
Lalaine says
It is 🙂
Cet says
Hi, can I use thai yellow curry paste found in groceries? Thanks.
Lalaine Manalo says
Yes, you can 🙂
Liezle says
bagsak po talaga ako sa kusina........pero I'm willing to learn... I wanna try this! Hope it will work... 🙂
Lalaine Manalo says
You got this 🙂 Happy cooking!
Mac says
ill try this soon, my favorite dish was curry but i don't know how to cook haha.
Lalaine Manalo says
Alright, Mac. Let us know how it went.
Gel says
what kind of curry powder do you use?
Mylene says
Can i use evaporated milk instead of coconut oil?
Lalaine says
I guess you can try it but evaporated milk will change the taste and will give the dish a hint of sweetness.
Ras Guanco says
Any other suggestions po na pwede i sub sa coconut milk?
Lalaine Manalo says
You can use heavy cream if you like or just chicken broth but it won't be as creamy.