✅ Step-by-step instructions
A full list of ingredients with measurements, and detailed cooking instructions are in the printable recipe card at the bottom of this post. Here are some step-by-step photos so you can see how to make this delicious pinoy chicken curry.
- Start by lightly sautéing the carrots, bell peppers, and potatoes in the pan over medium-high heat with vegetable oil.
- Once the veggies are slightly browned (about 2-3 minutes), remove them from the pan and transfer them to a large bowl. Set the bowl aside.
3. Add the onions and garlic to the pan and sauté for 1 minute.
4. Add the chicken pieces and brown on all sides, about 5-6 minutes.
5. Remove the chicken and transfer to a large bowl; set aside.
NOTE: At this point, if there are brown bits at the bottom of the pan, pour in a little chicken stock or water and use a wooden spoon to scrape up any brown bits. If there are burnt dark brown bits, you can remove them with a spoon and discard; you don’t want burnt bits of garlic and onion in the curry.
6. Lower the heat to medium heat. Pour in the chicken stock, fish sauce, and coconut milk.
7. Add the curry powder, ground paprika, kosher salt, and ground black pepper.
8. Stir together gently until all spices and liquids are combined.
9. Return the chicken to the pot. Lower the heat to simmer on medium-low.
10. Cover the pot and cook for about 20 minutes.
11. Check on the chicken halfway through and use tongs to turn the pieces over to the other side; return the cover and continue cooking.
12. Return the vegetables to the pot and stir in.
13. Cook the chicken and vegetables, uncovered, for 5-6 minutes, until the chicken is cooked through.
💡TIP: Chicken is considered cooked fully when a meat thermometer inserted into the thickest part of the meat, without touching bone, reads an internal temperature of 165°F.
👩🏻🍳 Recipe FAQs
The difference between curries is a subtle shift in seasonings and spices. Filipino curry may include soy sauce, fish sauce, coconut milk, and/or vinegar. Thai curry often includes coconut milk, but not vinegar, and comes in a wide array of yellow, green, and red curries. The Indian curry flavor profle often includes fresh chillies and spices. Most curries begin with garlic, ginger and/or onions as the base.
No, this chicken curry is different, but is a similar comforting Filipino curry. Kare kare is usually made with oxtail, beef tripe, and pig parts, and has a thick savory peanut sauce. This Filipino Chicken Curry is a lighter coconut milk based curry with chicken pieces and lots of vegetables.
Allow the food to cool down, then store in an airtight container in the refrigerator for up to 4-5 days.
🍷 🥂 Wine pairings
The sweet, sour, salty, umami flavors of Filipino food tend to pair well with light-bodied red wines. A Pinot Noir or a Gamay wine would pair deliciously with this Filipino chicken curry recipe!
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
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Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!