Do you remember when a dish takes you back to cozy dinners? That is what this Filipino Chicken Curry does. It is more than just a meal; it is a journey through Filipino cuisine. The blend of flavors is simply wonderful. Imagine juicy chicken, tender and cooked slowly, in a creamy coconut sauce that’s spiced with fresh ginger and other delicious seasonings. Are you getting hungry yet?
Where do I even start? First, we have coconut milk, the big star here. When it is full-fat, it makes a rich, creamy base that you cannot refuse. The beauty of Filipino chicken curry is its simplicity and boldness. It does not focus on spicy heat like Indian varieties; instead, it offers gentle flavors. You often find potatoes, carrots, and bell peppers in it, giving a lovely texture and sweetness. The hint of fish sauce rounds everything off. It brings a unique magic—true flavor magic. You can use soy sauce or liquid aminos instead, but I promise fish sauce makes it better.
Picture this: a sunny day at a small Filipino restaurant I found while traveling. As I walked in, the warm spices wrapped around me like a soft hug. The lively conversations of families sharing meals created the perfect setting. That was my first taste of this chicken curry recipe Filipino dish. The owner, a friendly woman with a big smile, was kind enough to share her family’s special recipe with me. She gave me helpful tips that I still use today. Her warmth and cooking passion were present in every bite. That moment reminded me of my family meals, full of love and laughter. It was a moment I will not forget.
Definitely! This chicken curry recipe from the Philippines is not only delicious but also healthy. Coconut milk provides good fats that offer energy and support brain health. To make it even healthier, try adding more veggies like broccoli or spinach for added fiber and vitamins. If you need lower salt, manage the fish sauce amount or swap it for a low-sodium version. Want a vegan twist? Use tofu or chickpeas instead of chicken and coconut oil in place of fish sauce. It is versatile enough to customize while staying true to the dish.
And there you have it! With just a few key ingredients and a little love, you can make this Filipino chicken curry recipe with coconut milk in no time. Picture the smiles at your dinner table as you serve this dish. So why not invite a taste of the Philippines into your home tonight? You will love it!
To make the Filipino Chicken Curry, you will need the following ingredients:
Heat 2 tablespoons coconut oil in a large heavy-bottomed pot or Dutch oven with a lid. Sauté 6 crushed garlic cloves, 1 chopped onion, and sliced ginger until fragrant, about 1-2 minutes.
Adjust the heat to the lowest setting, and add 1 teaspoon ground turmeric. Cook and stir until the spices are aromatic, up to 30 seconds.
Add the chopped sweet potato and chicken. Pour in 1 (14-oz) can coconut milk and ½ a can of water. Add in 2 tablespoons fish sauce and freshly ground black pepper to taste. Stir to combine.
Bring to a boil and cover with a lid. Reduce to a simmer and cook on low for 8-10 minutes or until the sweet potatoes are tender.
Add 1 chopped red bell pepper and 1 tablespoon brown sugar or honey and stir to combine. Cook for another 2 minutes or until the peppers are heated through. If the sauce is too thick, add some water. Season with salt. Adjust the seasoning to taste.
Serve over rice, garnished with some chopped cilantro. Enjoy!
This Filipino Chicken Curry is a vibrant dish that brings together aromatic spices and creamy coconut milk. Perfect for using up leftover chicken or a rotisserie find, it’s a one-pot meal that’s both satisfying and hearty. With a touch of sweetness from the bell peppers and a hint of warmth from the spices, it’s sure to become a new family favorite. Did you make it? We'd love to see! Tag us on social with @CookMeRecipes and use the hashtag #cookmerecipes.
Delicious chicken stew!
