What You’ll Find Here?
If you are looking for a chicken recipe that’s creamy, tasty, and easy to cook, this Pinoy-style Chicken Curry is a great choice.
It’s one of those dishes that feels special but doesn’t take too much time or effort to make.
The ingredients are simple. Chicken, curry powder, coconut milk, and a few vegetables.
But once everything comes together, you get a warm and comforting dish that always gets finished fast at home.
What I like about this version is that it’s not too spicy.
It has just the right amount of flavor that even kids enjoy.
The coconut milk adds a nice sweetness, and the curry powder gives it a mild kick that makes the sauce really good with rice.
You can also change it up depending on what’s in your kitchen. I sometimes add potatoes, carrots, or bell peppers. It all works well.
This is one of my go-to recipes when I want something filling and delicious without spending too long in the kitchen.
Serve it with lots of rice and make sure to scoop up every bit of that creamy sauce.
If you want something simple and satisfying with that Pinoy home-cooked taste, this chicken curry is worth trying.
What is the Secret to a Good Chicken Curry?
I’ve been cooking chicken curry for quite some time now.
It’s one of my son’s favorite dishes, (aside from nilagang baboy) that should never be missing from our meal rotation.
Through the years, I’ve learned that the secret lies in balancing the flavors.
You want just the right mix of coconut milk, curry powder, and fresh ingredients to create a sauce that’s rich but not overwhelming.
Cooking the chicken just right so it’s tender and letting the sauce thicken naturally are key steps to making a delicious curry.
What Is Chicken Curry Made of?
Chicken
Use boneless chicken thighs for the best flavor and tenderness. They stay juicy even after simmering in the curry sauce. But regular chicken cuts will do.
Ginger, Garlic, and Onion
These three are your flavor builders. They bring out that delicious aroma and depth that make every bite of curry rich and comforting.
Curry Powder
Curry powder gives the curry its warm, slightly spicy flavor that ties everything together.
Coconut Milk
Coconut milk makes the sauce creamy and rich, balancing out the spices with a smooth, comforting flavor.
Potatoes and Carrot
These vegetables make the curry hearty and filling. They soak up the sauce beautifully and add a bit of sweetness and texture.
Bay Leaves and Chicken Cube
These add a subtle savory boost, enhancing the depth of the sauce and rounding out the flavors.
Red and Green Bell Peppers, Green Chilies
Bell peppers bring color and a hint of sweetness, while green chilies add a mild spicy kick that lifts the whole dish.
Salt and Pepper
A simple but important combo to season everything perfectly and bring the flavors together.
How To Cook Chicken Curry?
1. Brown the Chicken
Start by heating some cooking oil in a large pan over medium heat. Add the chicken pieces and cook them until they’re lightly browned on all sides. Once done, remove them from the pan and set aside.
2. Sauté the Aromatics
In the same pan, sauté the chopped onion, minced garlic, and sliced ginger. Cook them until the onion becomes soft and the garlic smells fragrant.
3. Add the Curry Powder
Sprinkle in the curry powder and stir well to coat everything in the pan. Let it cook for about 2 minutes to bring out the flavor of the spices.
4. Add the Chicken Back
Put the browned chicken back into the pan. Mix it well until all the pieces are coated with the curry mixture. Add fish sauce and let it simmer for another minute.
5. Pour in Coconut Milk and Add Veggies
Pour the coconut milk into the pan and add the cubed potatoes and carrots. Stir everything together and bring it to a gentle boil.
6. Simmer with Bay Leaves and Chicken Cube
Add the bay leaves and drop in a chicken cube. Once it starts boiling again, lower the heat, cover the pan, and let it simmer for 25 to 30 minutes. This helps the chicken become tender and lets the flavors fully develop.
7. Adjust the Seasoning
Taste your curry and add salt and pepper as needed.
8. Add Bell Peppers and Chilies
Toss in the red and green bell peppers along with the green chilies. Let it cook for 5 more minutes until the peppers are slightly soft but still have a bit of crunch.
9. Serve and Enjoy
Serve your creamy chicken curry hot with steamed rice. Masarap and full of flavor in every bite.
Tips on How to Cook Chicken Curry?
Brown the Chicken Properly: Don’t rush this part. Let the chicken get a good sear before setting it aside. It adds more flavor to the dish and keeps the chicken juicy.
Taste as You Go: This is a big one. Don’t wait until the end to adjust the seasoning. Taste the curry as it simmers so you can add more salt, pepper, or curry powder if needed.
Don’t Overcook the Veggies: I like my veggies with a bit of crunch, so I add the bell peppers last. If you prefer them softer, just cook them a little longer.
Let the Curry Rest: If you have time, let the curry sit for a few minutes after cooking before serving. It gives the flavors a chance to meld together, making the dish even tastier.
More Chicken Recipes You’ll Enjoy
Craving more chicken dishes? Here are more easy and flavorful recipes to try next!
Chicken Afritada – Tender chicken simmered in tomato sauce with carrots, potatoes, and bell peppers.
Chicken Adobo – A classic Filipino favorite made with soy sauce, vinegar, garlic, and bay leaves. Simple but packed with flavor.
Tinolang Manok – Ginger-based chicken soup with green papaya and malunggay. Light, comforting, and perfect for rainy days.
Chicken Pastel – Creamy and rich chicken stew with sausages, veggies, and cheese. A weekend favorite that feels extra special.
Frequently Asked Questions
Fish sauce adds an extra layer of flavor, but if you don’t have it, you can skip it or use soy sauce as an alternative.
If the curry turns out too thin, let it simmer uncovered to reduce the liquid. You can also mash a few of the cooked potatoes to help thicken the sauce.
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove to avoid overcooking the chicken and veggies.
Turmeric will add color but not the full flavor of curry powder. You can use it if you’re in a pinch, but the dish won’t taste exactly like curry.
Chicken Curry
Ingredients
- 2 tbsp Cooking Oil
- 1 kilogram Chicken (cut into serving pieces)
- 1 piece Ginger thumb-sized (julienne)
- 8 cloves Garlic (minced)
- 1 piece Onion large (sliced)
- 3 tbsp Curry Powder
- 2 cups Coconut Milk
- 2 pcs Potatoes medium-sized (cubed)
- 1 piece Carrot large-sized (cubed)
- 3 pcs Bay Leaves
- 1 piece Chicken Cube
- 1 piece Red Bell Pepper (sliced)
- 1 piece Green Bell Pepper (sliced)
- 2 pcs Green Chilies (sliced)
- Salt and Pepper to taste
Instructions
- In a large pan, heat the cooking oil over medium heat. Sear the chicken pieces and cook until lightly browned on all sides. Remove the chicken from the pan and set it aside.
- In the same pan, add the chopped onion, minced garlic, and julienned ginger. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the curry powder to the pan and stir to coat the onion, garlic, and ginger. Cook for about 2 minutes to release the flavors of the curry.
- Return the chicken to the pan, toss until all parts are coated in curry.Add 1 tablespoon fish sauce and let it simmer for 1 minute.
- Pour in the coconut milk,cubed potatoes,and carrots stirring everything together. Bring to a boil.
- Add the bay leaves and chicken cube. Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Add salt and pepper. Taste and adjust the seasoning if necessary.
- Add the sliced red bell peppers, green bell peppers and green chilies. Cook for an additional 5 minutes, until the bell peppers are slightly softened but still crisp.
- Taste and adjust the seasoning if necessary. Serve hot with steamed rice.
Watch this!
