Chicken Curry

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!

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

Pineapple Chicken Afritada

Chicken Binakol

Chicken Bicol Express

Chicken Halang-Halang

Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!

4.09 from 108 votes

Chicken Curry

Filipino-style coconut chicken curry is hearty, tasty, and sure to be a family favorite Easy to make with only a handful of ingredients, cooks in one pan, and is ready in an hour. Perfect for busy weeknights!

Prep Time: 15 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr

Author: Lalaine Manalo

Course: Main Entree

Print Pin It Email Recipe

6 Servings

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

US CustomaryMetric

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

Calories: 569kcal, Carbohydrates: 8g, Protein: 33g, Fat: 45g, Saturated Fat: 16g, Cholesterol: 189mg, Sodium: 408mg, Potassium: 654mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3914IU, Vitamin C: 24mg, Calcium: 45mg, Iron: 3mg

“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.”