Chicken Curry Recipe Pinoy Style With Coconut Milk and Potatoes
A mild, creamy Filipino chicken curry with coconut milk, potatoes, carrots and bell peppers. A family favourite that is easy to cook in one pot.
In this article
This chicken curry recipe Pinoy style is the mild, creamy, slightly sweet curry Filipino families cook on Sundays and for fiestas: bone-in chicken simmered in coconut milk with curry powder, potatoes, carrots and bell peppers. Unlike fiery South Asian or Thai curries, Pinoy style chicken curry is gentle enough for kids yet rich and comforting. It cooks in one pot in under an hour.
What Makes Chicken Curry Pinoy Style Different?
Filipino curry developed from Indian and Southeast Asian influences, but it was adapted to local tastes and ingredients. The result is milder and more coconut-forward.
| Feature | Pinoy style chicken curry | Many other curries |
|---|---|---|
| Heat level | Mild, optional chilli | Often medium to hot |
| Base | Coconut milk (gata) | Coconut, yoghurt, tomato or stock |
| Spice | Yellow curry powder | Whole spices, pastes |
| Vegetables | Potato, carrot, bell pepper | Varies widely |
| Seasoning | Fish sauce (patis) | Salt, shrimp paste, others |
Many cooks also add a little fish sauce for depth, and some stir in a stalk of lemongrass (tanglad) for fragrance. In the Visayas and Mindanao, coconut milk is a kitchen staple, so curry fits naturally alongside dishes like Bicol Express.
Ingredients
- 1 kg chicken, cut into serving pieces (thighs and drumsticks work best)
- 2 tablespoons fish sauce (patis), plus more to taste
- 2 tablespoons cooking oil
- 1 medium onion, chopped
- 5 cloves garlic, minced
- 1 thumb-sized piece ginger, julienned
- 2 to 3 tablespoons yellow curry powder
- 2 medium potatoes, peeled and cubed
- 1 large carrot, cut into chunks
- 1 red bell pepper, cut into squares
- 1 green bell pepper, cut into squares
- 1 stalk lemongrass, bruised (optional)
- 1 cup water or chicken stock
- 2 cups coconut milk (about one 400 ml can plus a little water, or fresh kakang gata and second extraction)
- 1 to 2 siling haba (long green chillies), optional
- Salt and pepper to taste
Instructions
- Marinate the chicken in 1 tablespoon fish sauce for 15 minutes while you prepare the vegetables.
- Heat oil in a heavy pot over medium heat. Fry the potatoes and carrots for 3 to 4 minutes until lightly browned at the edges, then set aside. This keeps them from falling apart later.
- In the same pot, sauté onion until soft, then add garlic and ginger and cook until fragrant.
- Add the chicken pieces and cook, turning occasionally, until the surface is no longer pink, about 5 minutes.
- Sprinkle in the curry powder and stir for 1 minute so the spices toast and coat the chicken.
- Pour in the remaining fish sauce and the water or stock. Add the lemongrass if using. Bring to a boil, then cover and simmer on low for 15 minutes.
- Pour in the coconut milk and return the potatoes and carrots to the pot. Simmer uncovered for 15 to 20 minutes, stirring gently now and then, until the chicken is tender and the sauce thickens.
- Add the bell peppers and siling haba and cook for 3 more minutes so they keep some crunch.
- Taste and adjust with fish sauce, salt and pepper. Remove the lemongrass.
- Serve hot with steamed rice.
Tips for This Chicken Curry Recipe Pinoy Style
- Use bone-in chicken. The bones add body to the sauce.
- Toast the curry powder. One minute in the hot pot wakes up the flavour.
- Pre-fry the potatoes. They hold their shape and absorb less sauce.
- Thicken naturally. Mash one or two potato cubes into the sauce if you want it creamier.
- Make it ahead. Like most stews, the flavour improves overnight.
Variations
- Spicier curry: Add chopped siling labuyo (bird's eye chilli) with the garlic.
- Pork curry: Swap chicken for pork shoulder and simmer 20 to 30 minutes longer.
- Evaporated milk version: Some households use half coconut milk and half evaporated milk for a sweeter, milder taste.
- Lighter curry: Use skinless chicken and replace part of the coconut milk with stock.
What to Serve With Chicken Curry
Plain steamed rice is classic. In Cebu, you might eat it with puso, the woven hanging rice. A crisp side such as cucumber and tomato salad cuts through the richness, and a sweet ripe mango makes a perfect finish.
| Side | Why it works |
|---|---|
| Steamed rice | Soaks up the sauce |
| Puso | Easy to share at gatherings |
| Cucumber-tomato salad | Fresh and acidic |
| Fried lumpia | Crunchy contrast |
Storing and Reheating
Cool the curry and refrigerate in a covered container for up to three days. Reheat gently over low heat, adding a splash of water if the sauce has thickened. Avoid freezing if possible, as potatoes can turn grainy, though the chicken and sauce freeze reasonably well.
Looking for more Filipino comfort food? Try our chicken and pork adobo recipe or browse the best Filipino soups for rainy days.
Frequently Asked Questions
What makes chicken curry Pinoy style?
Pinoy style chicken curry is mild and creamy, made with coconut milk, yellow curry powder, potatoes, carrots and bell peppers, and seasoned with fish sauce.
Can I make Filipino chicken curry without coconut milk?
Yes. Use evaporated milk or fresh milk for a sweeter, milder version, but add it at the end and keep the heat low so it does not curdle.
Which curry powder should I use?
Any yellow curry powder sold in Philippine supermarkets works. Start with 2 tablespoons and add more if you prefer a stronger flavour.
How long does chicken curry keep?
It keeps for up to three days in the refrigerator in a covered container. Reheat gently over low heat.
Why did my coconut sauce split?
The sauce was probably boiled too hard after the coconut milk was added. Simmer gently and stir occasionally to keep it smooth.
