Filipino Chicken Curry Recipe

 **Filipino Chicken Curry: A Creamy, Comforting Delight**  

Savor the warmth and richness of **Filipino Chicken Curry**, a comforting, mild curry that’s a perfect blend of creamy coconut milk, tender chicken, and vibrant vegetables. Unlike the bold, spicy curries of other Asian cuisines, this version offers a gentle, soothing flavor with a subtle sweetness, making it ideal for those who enjoy the essence of curry without the fiery heat.  

At the heart of this dish is a luscious coconut milk sauce, infused with a delicate turmeric-rich curry powder that gives the dish its signature golden hue. It's not your typical curry—while **Kare-Kare** leans on the depth of peanut sauce, this Filipino version relies on the fragrant, earthy flavor of curry powder to bring the dish to life.  

The dish is generously filled with hearty vegetables like potatoes, carrots, and bell peppers, making every bite satisfying. The addition of fish sauce adds a unique twist, bringing out an umami depth that perfectly balances the sweetness of the coconut milk. Whether served with steamed rice or enjoyed on its own, this Filipino Chicken Curry is a cozy, flavorful meal that will quickly become a family favorite!

Equipment

• Heavy-bottomed pot or wok

Ingredients

• ▢2 pounds chicken pieces see note
• ▢2 tablespoons fish sauce
• ▢2 medium potatoes cut into bite-sized pieces; see note
• ▢1 medium carrot cut into bite-sized pieces; see note
• ▢½ green bell pepper cut into bite-sized pieces; see note
• ▢½ red bell pepper cut into bite-sized pieces; see note
• ▢2 tablespoons julienned ginger
• ▢6 garlic cloves minced
• ▢1 medium onion chopped
• ▢2 tablespoons curry powder see note
• ▢2 bay leaves
• ▢1 (13.5-oz) can coconut milk
• ▢Salt and pepper to to taste
• ▢Neutral oil for searing and sautéing

Instructions

1. Season the chicken pieces with salt, pepper, and about 2 tablespoons of fish sauce. Let it sit while you prepare the rest of the ingredients.
2. Sear the chicken in a bit of oil over medium-high heat. Do it in batches to avoid overcrowding. Once browned, transfer to a plate and set aside.
3. Add more oil, if needed. Sear the potatoes and carrots until they slightly form a crust on the outside. Add the green and red bell peppers, and continue to sear until they slightly char. Season with salt and pepper, then transfer to a plate.
4. Add a bit more oil, if necessary. Sauté the ginger over medium heat until fragrant and lightly toasted. Add the garlic and onion, and continue to sauté until sorftened.
5. Sprinkle the curry powder over the sautéed aromatics and add the bay leaves. Stir and cook for about a minute until the curry powder becomes fragrant.
6. PRO TIP: Blooming is the process of heating spices in oil. It helps release their flavors and aromas.
7. Return the chicken pieces and pour in the coconut milk. Mix to combine all the ingredients. Turn up the heat and bring the mixture to a boil.
8. Reduce the heat to medium and cover. Simmer for 20-30 minutes, until the chicken is cooked through and the sauce has thickened slight
9. Add the potatoes and carrots. Continue to cook for an another 5-10 minutes, or until the vegetables are cooked through but still retain some bite. Then, add the bell peppers and cook briefly, just long enough to heat them through while they remain crisp and vibrant.
10. If the curry is too thick, add a bit of water to reach your desired consistency. If you prefer a thicker sauce, remover the lid and simmer for a few more minutes to reduce. Taste and adjust the seasoning as needed, then turn off the heat.

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