Filipino Chicken Curry

Filipino Chicken Curry

Sharing my mom’s recipe for this family favorite! Filipino Chicken Curry makes use of a combination of curry powder, coconut milk, and fish sauce and is one of the mildest curry dishes found around the world. The flavors are savory, rich, and creamy with a hint of sweetness.

Filipino Chicken Curry

Recipe by Felice TakamatsuCourse: Lunch, DinnerCuisine: FilipinoDifficulty: Easy


Prep time


Cooking time




  • 4 tablespoons canola oil

  • 1 potato, peeled and cubed

  • 1 red bell pepper, seeded and cubed

  • 2 tablespoons unsalted butter

  • 1 medium onion, diced

  • 1 thumb length ginger, minced

  • 1 tablespoon fish sauce (patis)

  • 1 tablespoon curry powder

  • 2 pounds chicken wings (or thighs)

  • 13.5 oz can of coconut milk

  • Salt and pepper


  • In a heavy bottom pot or wok over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
  • Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.
  • Add butter to pot/wok, then add onions and ginger and cook until softened.
  • Add fish sauce (patis) and curry powder.
  • Add chicken and cook, stirring occasionally until lightly browned.
  • Add coconut milk and simmer over medium low heat for about 20 to 30 minutes until the chicken is tender.
  • Add potatoes and cook for about 3 to 5 minutes or until tender.
  • Season with salt and pepper to taste.
  • Add bell peppers and cook for about 1 minute or until tender yet crisp.
  • Serve hot with some fresh cooked rice.

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