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Chicken Curry Pin It!
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Chicken Curry Pinoy Style

Chicken curry is a comforting Filipino stew made with tender chicken simmered in a creamy, lightly spiced sauce enriched with vegetables and aromatics.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken curry, chicken curry recipe, how to cook chicken curry, pinoy chicken curry
Servings: 6 servings
Calories: 332kcal
Author: Manny

Ingredients

  • 1 kilo chicken you choice of cuts (e.g. legs, wings or thigh)
  • 2 pc large onions quartered
  • 3 pcs red and green bell peppers cut into strips
  • 3 stalks celery cut 1 inch long
  • 3 pcs medium sized potatoes cut into large cubes and fried
  • 2 Tbsp. curry powder
  • 1/2 tsp. ground pepper
  • 1 tsp. MSG or granulated seasoning optional
  • 1 Tbsp. patis
  • 1 tsp. salt
  • 4 cloves garlic crushed
  • 1 cup coconut milk or evaporated milk
  • 1/2 cup water

Instructions

How to cook Chicken Curry:

  • Cut chicken into small serving pieces. Saute garlic until light brown; and finely chopped onions.
  • Stir until onions are wilted. Add chicken. Pour patis then stir for about 3 minutes.
  • Season with curry powder, pepper, MSG and water. Cover and simmer until chicken is half done.
  • Add the rest of the ingredients except the coconut milk or evaporated milk.
  • Add milk when chicken is done. Keep stirring until liquid boils. Cook for another 5 minutes.
  • To make your chicken curry a lot spicier, add 2 to 3 pcs minced siling labuyo (birds eye chili peppers).

Video

Notes

Cooking Tips:

Sauté Slowly for a Richer Base

Taking your time when sautéing garlic and onions builds a deeper, sweeter flavor for the whole dish. Letting the onions turn fully translucent helps release their natural sugars, creating a richer sauce later on. This slow base-cooking technique ensures the curry tastes well-rounded even with simple ingredients.

Brown the Chicken Before Simmering

Lightly browning the chicken seals in its juices and gives the stew a fuller, more savory taste. This technique also adds a subtle roasted flavor that blends beautifully with curry spices. When the chicken is browned first, it stays tender even after long simmering.

Add Coconut Milk Last to Keep It Creamy

Coconut milk should go in only when the chicken and vegetables are already tender to prevent curdling. Gentle simmering after adding the milk keeps the sauce smooth and velvety. This technique lets the flavors melt together without breaking the sauce’s texture.

Nutrition Notes:

Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.

Nutrition Information:

Amount per Serving:400g, Calories:332kcal, From fat:103,  Total fat:12.1g, Saturated Fat:9.1g, Trans Fat:0g, Cholesterol:41mg, Sodium: 702, Total Carbohydrate: 44g, Dietary Fiber: 8g, Sugars: 6g, Protein: 15g, Vitamin A: 5%, Vitamin C: 136%, Calcium: 7%, Iron: 18%