CHICKEN CURRY Filipino-Style
Tita Becky •
October 13, 2025
Filipinos have their own version of the CHICKEN CURRY. It’s fragrant, savory, and a little spicy. It’s so good, especially with steamed white rice.
Ingredients (14)
Ingredients (14)
Instructions
Preheat a deep sauté pan or wok over medium-high heat and add cooking oil.
Add garlic (5 cloves) and onion (1 small) and sauté for 2 minutes until fragrant.
Add tomatoes (1 medium) and sauté for one minute until tomatoes soften.
Add bone-in chicken (2 lb) and season with salt (½ tsp), black pepper (½ tsp), curry powder (1 ½ Tbsp), ginger powder (½ tsp), and fish sauce (1 Tbsp). Stir until chicken is coated with the seasonings.
Reduce heat to medium. Let it sit in the pot for 7-10 minutes to render out the chicken fat and stir.
Add coconut milk (1 can), scrape the bottom with a wooden spatula, cover and turn heat down to low and let it simmer until chicken is cooked all the way through (about 20 minutes depending in the size of the chicken)
Add potatoes (1 large) and carrots (1 large). Stir, cover, and cook until tender.
and bell peppers (1 medium), stir, cover, and cook for another 5 minutes or until veggies are soft.
Serve with white rice and enjoy!
Notes
Notes
- You can use fresh ginger, too, instead of ginger powder.
- Add 1/3 of water of you want a soupy consistency.
- Some people also add chopped celery. I don’t.
- Adjust the salt and pepper to your liking.
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