Chicken Curry Recipe Filipino Dish: Aromatic Coconut Milk Stew

This Filipino chicken curry brings together tender chicken and potatoes in a rich coconut milk stew. The aromatic blend of spices creates a deeply flavorful dish that’s both comforting and authentic.

With simple ingredients and a straightforward cooking process, this recipe delivers a restaurant-quality meal that’s perfect for any night of the week. The coconut milk adds a creamy, velvety texture that balances the warm spices beautifully.

Ingredients for Chicken Curry Recipe Filipino Dish

Tender chicken, potatoes, and warm spices simmer in creamy coconut milk for authentic Filipino comfort.

The chicken thighs are non-negotiable for this. Bone-in, skin-on adds even more depth, but boneless works fine for easier eating. Yukon Gold potatoes hold their shape better than russets. For the coconut milk, Thai Kitchen or Native Forest brands are reliable—avoid the light versions, as they’ll thin out the stew. Fresh ginger and garlic are essential; pre-minced lacks the punch.

No fish sauce? Soy sauce in a pinch, though the flavor profile changes slightly. Vegetable broth can replace chicken broth for a vegetarian version (though not traditional). The curry powder should be fresh—if yours has been in the cabinet for years, Penzeys or a bulk bin refresh is worth it. Bell peppers can be swapped for red or yellow for color variation.

This stew tastes even better the next day. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. Reheat gently to avoid curdling the coconut milk (trust me on the low heat).

Step-by-Step Instructions for Chicken Curry Filipino Dish

Master the technique for building layers of flavor in this rich, aromatic stew.

Step 1: Sauté the Aromatic Base

Heat the 2 tbsp vegetable oil in a large pot over medium heat. Add the thinly sliced yellow onion and cook for 3-4 minutes until translucent and beginning to soften at the edges.

Stir in the minced 6 cloves garlic cloves and grated 1 tbsp fresh ginger, cooking for 1 minute until fragrant. This foundation builds the complex aroma characteristic of Filipino curry. Watch closely to prevent burning—the garlic should sizzle but not brown.

Step 2: Toast Spices and Brown Chicken

Add the 2 tbsp curry powder, 1 tsp ground turmeric, and 1 tsp ground cumin to the pot. Stir constantly for 30 seconds to toast the spices, releasing their essential oils and deepening their flavor profile.

Increase heat to medium-high and add the 2 lb chicken thighs. Brown the chicken pieces for 5-6 minutes, turning occasionally, until they develop a golden-brown sear on all sides. The spices will coat the chicken, creating a flavorful crust.

Step 3: Build the Stew with Vegetables and Liquids

Add the cubed 1.5 lb Yukon Gold potatoes, sliced green bell pepper, and sliced 2 whole carrots. Stir to combine with the chicken and spices, allowing the vegetables to absorb the flavors for 2 minutes.

Pour in the 2 cups coconut milk, 1 cup chicken broth, and 2 tbsp fish sauce. Add the 1 tsp salt and stir well to incorporate all ingredients. Bring the mixture to a gentle boil, then reduce heat to low to maintain a steady simmer.

Step 4: Simmer to Perfection

Cover the pot and let the stew simmer for 30-35 minutes, stirring occasionally. The chicken thighs should be fully cooked and tender, while the Yukon Gold potatoes and carrots soften to the point where they can be easily pierced with a fork.

Uncover and simmer for an additional 5-10 minutes to allow the sauce to thicken slightly. The final consistency should coat the back of a spoon, with the rich, golden hue from the ground turmeric and coconut milk prominently visible.

Step 5: Adjust and Rest Before Serving

Taste the stew and adjust seasoning if needed, though the fish sauce and salt should provide a balanced savory base. The green bell pepper should retain a slight bite, adding texture contrast to the tender chicken and potatoes.

Remove from heat and let the curry rest for 5-10 minutes before serving. This allows the flavors to meld together fully. The stew will continue to thicken slightly as it cools, reaching its ideal consistency for serving over steamed rice.

Essential Equipment for This Recipe

Heavy Bottom Pot

I always reach for my 5.5-quart Le Creuset Dutch oven for this dish. The heavy enamel coating distributes heat evenly and prevents the coconut milk from scorching. A stainless steel stockpot works too if you’re on a budget.

Wooden Spoon

A wooden spoon is essential for stirring without scratching your pot. I prefer one with a long handle to keep my hands away from the heat. It also helps scrape up all those flavorful browned bits from the bottom.

Sharp Chef’s Knife

You’ll be doing a lot of chopping with the onions, garlic, and vegetables. My 8-inch Wüsthof makes quick work of it. Keep it sharp for safety and efficiency—dull knives are more dangerous than sharp ones. 💡

Cutting Board

A large wooden or plastic cutting board gives you plenty of space for prepping all your ingredients. I like to prep everything before I start cooking (mise en place) to make the process smoother.

Measuring Spoons

Accurate measurements matter, especially for the curry powder and turmeric. I use magnetic stainless steel measuring spoons that stay organized in my drawer. They’re a small investment that makes a big difference.

Tongs

For turning the chicken thighs while browning, 12-inch locking tongs give you the control you need. They’re also perfect for serving the finished dish over rice. 🔥

Frequently Asked Questions