Chicken Curry Filipino Style

Chicken Cooked with Curry Powder
in Coconut Milk

How to make Chicken Curry Filipino style?

This Filipino recipe is a creamy stew with a mild curry flavor, cooked with coconut milk, potatoes and bell peppers.

Curry powder is a mixture of several spices -- turmeric, cumin, coriander, to name a few. Some even have curry leaves. The spiciness of the curry depends on the blending of these spices, thus, we mellow out with the coconut milk in this recipe. It is still important to choose the kind of curry powder you buy, as they vary in heat intensity and spiciness.

Try to find one that will suit your taste.

If you like the Indian curry, you can buy the McCormick brand. It's reddish brown and with quite a strong curry taste.

For a more subtle taste, I like to use the brand found in most Asian supermarket which is deep yellow rather than reddish, having a lot more turmeric than other spices.

Another option is the Golden Curry Brand, a Japanese favorite. It comes in Mild, Medium and Hot so you can pick your heat preference.

When stored in the pantry, the spiciness of the curry mellows out over time.


  • Chicken Thigh and Legs
  • Curry Powder
  • Red and Green Bell Peppers
  • Canned Coconut Milk
  • Potatoes


  • Garlic
  • Onions
  • Fish Sauce or Patis
  • Pepper
  • Cooking Oil, for sauteing


  • 4 pounds Chicken - Thigh and Legs, cut into serving sizes
  • 1 tablespoon Curry Powder
  • 1 cup Red and Green Bell Peppers, cut in thick strips
  • 2 cans Coconut Milk
  • 3 medium Potatoes, cubed
  • 4 cloves Garlic, minced
  • 1 medium Onions, chopped
  • 2 tablespoons Fish Sauce or Patis
  • 1/2 teaspoon Pepper
  • 2 tablespoons Cooking Oil, for sauteing


COOKING TIME : 30 minutes

1 In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-3 minutes, stirring continously.

2 Add the curry powder and fish sauce. Cook for a minute before stirring in the coconut milk.

3 Bring to a boil, then turn the heat down to simmer for 10 minutes.

4 Add the potatoes and bell peppers and simmer for another 15 minutes or until the potatoes are tender. Season with ground pepper.

5 Serve with rice.



  • If you want to add chicken breast with the thighs and legs, remember that breasts cook faster that thighs and legs and can be rubbery and bland when overcooked. So add it together with the potatoes on Step 4 for less cooking time.
  • When buying coconut milk for cooking a savory dish, look for one with 0(zero) sugar content on its Nutrition label. You don't want a hint of sweetness for this dish.
  • I like my chicken curry Filipino style differently, I like it real creamy, with the coconut milk rendering fat so I cook it a little longer. I take out the chicken and potatoes and reduce the sauce further until the sauce is real thick and rendering fat... but then, that's just my personal preference.

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