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Chicken Feet Curry Pin It!
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How to Cook Chicken Feet Curry

Chicken feet curry made creamy with coconut milk, fragrant spices, tender chicken feet, and vegetables. A comforting Filipino dish that’s perfect with hot rice.
Course: Chicken Recipe
Cuisine: Filipino
Keyword: chicken feet curry, chicken feet recipe, curry recipe
Servings: 4 servings
Calories: 255kcal
Author: Manny

Ingredients

  • 1 kilo chicken feet cleaned, claws trimmed, and washed thoroughly
  • 1 pc medium onion chopped
  • 4 cloves garlic minced
  • 1 thumb-sized ginger sliced into thin strips
  • 1 pc medium potato cubed
  • 1 pc medium carrot cubed
  • 1 pc red bell or green pepper sliced
  • 2 to 3 pieces red chili / siling labuyo optional, chopped for extra heat
  • 2 tbsp curry powder
  • 1 cup coconut milk kakang gata
  • 2 to 3 cups water or chicken broth for boiling/tenderizing
  • 2 tbsp fish sauce patis
  • 1 tsp granulated sugar optional, to balance flavors
  • Salt and ground black pepper to taste
  • 2 tbsp cooking oil

Instructions

  • In a deep pot, place the cleaned chicken feet and add enough water to cover them. Bring to a boil over medium-high heat, skimming off any scum or foam that floats to the top.
  • Lower the heat, cover, and let simmer for 30–45 minutes (or pressure cook for 15–20 minutes) until tender. Drain and set the chicken feet aside.
  • Fry the potatoes until slightly brown then set aside.
  • In a large pan or wok, heat 2 tablespoons of cooking oil over medium heat.
  • Sauté the ginger, garlic, and onions until fragrant and the onions turn translucent.
  • Add the curry powder into the pan and stir for about 30 seconds to release its aroma and flavor.
  • Add the tenderized chicken feet to the pan and stir to coat evenly in the curry mixture.
  • Pour in the fish sauce (patis) and stir for 1 minute.
  • Add 1 cup of water or chicken broth. Bring to a gentle boil, then lower the heat and let it simmer for 10–15 minutes, allowing the chicken feet to absorb the curry flavor.
  • Add the cubed potatoes and carrots. Cover and simmer for 5–7 minutes until the vegetables are nearly tender.
  • Stir in the bell peppers and chili peppers (if using).
  • Pour in the thick coconut milk (kakang gata). Stir gently and simmer for another 3–5 minutes until the sauce thickens to your desired consistency.
  • Season with salt, ground black pepper, and a pinch of sugar to taste.
  • Remove from heat and transfer to a serving bowl. Serve hot alongside steamed white rice.

Video

Notes

Cooking Tips:

Tenderize the Chicken Feet First

Simmer the chicken feet until they are fork-tender before adding them to the curry. This helps soften the skin and connective tissue so they become pleasantly tender instead of chewy. If they still feel firm after 30 to 45 minutes, continue simmering until they reach the texture you prefer.

Toast the Curry Powder

Stir the curry powder into the sautéed ginger, garlic, and onions for about 30 seconds before adding the liquid. Briefly cooking the spice in oil helps release its aroma and gives the curry a fuller, warmer flavor. Keep the heat moderate and stir constantly so the powder doesn’t scorch and turn bitter.

Add Coconut Milk Near the End

Pour in the thick coconut milk only after the chicken feet and vegetables have had time to simmer and absorb the seasonings. Keep the heat low and cook gently for 3 to 5 minutes so the sauce becomes creamy without aggressively boiling. Taste the curry afterward and adjust the salt, pepper, or a small pinch of sugar to balance the flavors.